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
- Place carrots, salt, olive oil, and orange juice in a medium skillet or Dutch oven. Cover and cook over medium-high heat until they begin to steam. Continue to simmer until tender, 4 to 5 minutes.
- Stir in orange peel and continue to cook uncovered until the orange juice reduces to a glaze, 2 to 3 minutes longer.
For more recipes, visit the North American Olive Oil Association.
Recipe and photo courtesy of the North American Olive Oil Association