| Preparation time | 5 min |
| Cooking Time | 30 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1-pound carrots1 cup fresh orange juice1 tablespoon unsalted butterKosher salt and freshly ground black pepper1 tablespoon picked fresh dill leaves
Directions
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 ¼ 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.