Ingredients
- drizzle of olive oil
- 2 large carrots peeled and quartered
- 1 tsp grated orange zest
- 1/4 cup orange juice
- 1/4 cup cider vinegar
- 1 1/2 tbsp brown sugar
- kosher salt and freshly ground black pepper
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Instructions
Gather all ingredients before starting recipe
- Heat a drizzle of olive oil in a medium skillet over medium high heat. Add 2 large carrots, trimmed and cut in half then in quarters.
- Sauté, stirring frequently, until lightly browned, about 5 minutes.
- Add 1 1/3 cup water, 1 tsp grated orange zest, 1/4 cup orange juice, 1/4 cup cider vinegar and 1 1/2 tbsp brown sugar. Season with kosher salt and freshly ground black pepper. Stir to combine and bring to a boil.
- Reduce heat to medium and cook until the liquid has mostly evaporated and the carrots are tender and the liquid is syrupy, about 35-40 minutes. Raise heat if the carrots are tender but not quite glazed.
