6 med. carrots
2 tbsp. orange juice
2 tbsp. honey
1 tbsp. butter
1/4 tsp. grated orange rind

Cook carrots in 1 inch boiling salted water in medium saucepan until tender crisp; drain. Add orange juice, honey, butter and orange rind. Cook over medium heat until vegetables are tender and evenly glazed, tossing occasionally. Yield: 4 servings.