- 6 medium carrot, peeled and sliced into 1/4 inch thick rounds
- 6 tablespoons orange juice
- 1 1/2 teaspoons unsalted butter
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground black pepper
- Place the carrots and orange juice in a medium saucepan. Cover and cook over medium-low heat for 6 minutes, or until the carrots are tender-crisp.
- Add the butter, cinnamon, and pepper. Cook for 1 minute, stirring to coat.