These are so good that even Michael can't resist them.
Orange Glazed Carrots
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2 pounds fresh or frozen baby carrots |
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4 tbsps (1/2 stick) butter |
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1/4 cup chicken broth |
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1/4 tsp salt |
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1 cup orange marmalade |
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freshly ground pepper |
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2 tbsps Grand Marnier (optional, but...) |
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2 tbsps chopped parsley |
Peel and trim carrots if necessary. In a heavy saucepan, bring the butter, broth, and salt to a boil. Add the carrots and cook covered over moderate heat for 10 to 20 minutes or until barely tender.
Uncover and stir in the marmalade. Cook, stirring, over low heat until liquid has reduced to a glaze. Season to taste with additional salt and pepper. Add Grand Marnier.
This may be refrigerated overnight. Before serving, reheat gently, stirring carrots until heated through. Garnish with chopped parsley.
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