Enjoy this delicious side dish with your Milford Valley chicken entrées.

glazed carrots side dish recipe
Glazed Carrots

Serves 4

  • 3-4 Carrots, large
  • 1/4 cup Butter
  • 1/4 cup Brown Sugar, firmly packed
  • 1 Tbsp Orange Juice
  • 2-3 Fresh Chives, chopped
  1. Slice carrots into 1/4 inch coins or 3-inch strips, 1/4 inch wide.
  2. Cook in water until tender, but not mushy.
  3. Melt butter in sauté pan, add brown sugar and orange juice. Stir.
  4. Add drained, cooked carrots and toss to coat.
  5. Place in serving dish and top with chopped chives.
  6. Serve immediately.