Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
- 1 pound carrots
- 1 cup fresh orange juice
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon picked fresh dill leaves
Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.