For more recipes, visit the North American Olive Oil Association [1].
1 (10-ounce) bag coarsely shredded or julienned carrots
¼ teaspoon salt
1 tablespoon extra virgin olive oil
⅓ cup orange juice
¼ teaspoon finely grated orange peel
Recipe and photo courtesy of the North American Olive Oil Association
Links
[1] http://www.aboutoliveoil.org/recipes/orange-glazed-carrots.html