Recipe courtesy of Trisha Yearwood

Glazed Zucchini and Carrots

Name: Glazed Zucchini and Carrots
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces carrots, julienned (about 4 cups); Kosher salt and freshly cracked black pepper; 1 pound zucchini, julienned (about 4 cups); 1 tablespoon butter; 1 tablespoon orange juice; Pinch sugar; 1/4 cup chopped fresh chives

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

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Ingredients

2 tablespoons extra-virgin olive oil

8 ounces carrots, julienned (about 4 cups)

Kosher salt and freshly cracked black pepper

1 pound zucchini, julienned (about 4 cups)

1 tablespoon butter

1 tablespoon orange juice

Pinch sugar

1/4 cup chopped fresh chives

Directions

Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.

Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.