1 lb. carrots, scraped & thickly sliced, about 3 1/2 c.
Water
1 tbsp. butter
1/4 c. firmly packed light brown sugar
1 tbsp. grated orange peel
2 tbsp. walnuts, chopped

Cook carrots in a small amount of unsalted water just until tender crisp. Drain well.

Melt butter in a large skillet; stir in brown sugar and orange peel; cook until sugar melts and mixture thickens. Add carrots and cook over low heat for 10 minutes, stirring occasionally until tender and glazed. Top with walnuts and serve.

MICROWAVE: In 1 quart microwave proof casserole, cover and microwave carrots, butter and brown sugar on HIGH (100% power) for 9 to 11 minutes, stirring after 5 minutes. Blend 2 tablespoons cold water and 1 1/2 teaspoons cornstarch until smooth; stir into carrot mixture with orange peel and walnuts; cover. Microwave on HIGH for 2 to 4 minutes or until thickened. Stir before serving. Makes 6 servings.