2 lbs. baby carrots
Juice of 3 oranges
Pinch of sugar
1/4 tsp. salt
4 tbsp. butter
3 tbsp. honey
1/4 to 1/2 tsp. curry powder
Salt and pepper
1 tbsp. orange zest (peel)

Cook carrots in orange juice with sugar and salt until barely tender. Drain, reserving 2 tablespoons of juice. Season with salt and pepper.

Melt butter in large saucepan. Add honey, curry, zest and reserved juice. Bring to a boil, then reduce heat, cook 1 minute. Add carrots and cook until liquid forms a glaze.