6 medium carrots, pared and sliced 1/2 inch thick
1/4 cup frozen orange juice concentrate (undiluted)
1 tablespoon honey
2 tablespoons brandy
1 tablespoon chopped parsley

Place carrots in saucepan with enough water to barely cover.  Bring to a boil and
simmer until tender crisp.  (About 7-10
minutes.)  Drain well.  Add remaining ingredients and saute over medium heat until
carrots are glazed and lightly browned.
 Place in serving dish and sprinkle with parsley.  Serves 4 to 6.  (Note:  Carrots are
more attractive if cut on the diagonal.)

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE