5 carrots, peeled and sliced 1/4 inch thick
2 tsp. sugar
1/2 tsp. ground cinnamon
4 tbsp. unsalted butter
2 tbsp. fresh orange juice
Salt and freshly ground black pepper to taste
6 dried pitted apricots, sliced
1/3 c. sliced almonds, toasted

Steam carrots 8 minutes or until tender. Rise until cold water and drain. Stir cinnamon and sugar together; set aside.

Melt butter in skillet. Stir in cooked carrots and orange juice. Sprinkle with sugar-cinnamon mixture and cook over medium heat until carrots are glazed and sauce is slightly thickened, 5 minutes. Season with pinch of each salt and pepper. Stir in apricots and almonds. Cook just until heated through, 3 minutes. Serves 4-6.