Recipe Index: Chef Russell Cronkhite

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Glazed Baby Carrots

Tiny carrots are sweet all by themselves. The addition of butter, honey and orange juice brings out their naturally sweet flavor even more, making the simple sublime.

For 8 Servings:

• 4 cups peeled baby carrots
• ¼ cup (½ stick) butter
• ¼ cup honey
• 1 cup freshly squeezed orange juice

Prepare the Carrots:

FIRST, place the carrots into a skillet of boiling salted water and simmer until they are tender on the outside and still crunchy in the middle (al dente), 4 to 6 minutes. Drain off the water.

SECOND, add the butter to the drained carrots and continue cooking over medium heat just long enough to melt the butter. Toss the carrots in the melted butter, then add in the honey and orange juice; blend together until the liquid begins bubbling. Simmer for 6 to 8 minutes, tossing the carrots from time to time, until the liquid is reduced to a glistening glaze.

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