1 lb. carrots, peeled & sliced thin
2 tsp. cornstarch
2 tbsp. sugar
1/3 c. orange juice
1/2 tsp. salt

In a small dish, stir together sugar, salt, cornstarch and 1 tablespoon of the orange juice; set aside. In a 2 quart casserole dish, place carrots and the remaining orange juice. Cover with lid or plastic wrap. Microwave on high for 10 minutes. Stir halfway through time. Stir cornstarch mixture once, then add to carrots and toss gently. Microwave uncovered on high for 2 to 5 minutes, stirring every couple of minutes or until sauce thickens and the carrots are fork tender. Let stand, uncovered for 5 minutes before serving.