1 lb. carrots
1/4 tsp. grated orange peel
1/2 c. freshly squeezed orange juice
1 tbsp. brown sugar
2 tsp. cornstarch
1/4 tsp. ground cinnamon
1 tbsp. butter

Peel and cut carrots in half lengthwise, then cut them lengthwise in half again. Cut crosswise into 3 inch lengths. Place carrots in a 1 quart casserole with 2 tablespoons water. Cover and cook on high power 6 to 8 minutes or until tender, stirring halfway through cooking.

Meanwhile, combine orange peel, juice, brown sugar, cornstarch and cinnamon. Cook on high power for 1 minute. Add butter, stir mixture, then continue cooking 1 more minute until mixture is thickened and bubbly. Pour orange sauce over carrots and toss to coat well.