8 med. carrots, scraped
3/4 c. water
2 tsp. sugar
1/4 c. honey
2 tbsp. orange juice
2 tbsp. butter
1/2 tsp. salt

Cut carrots in half crosswise; slice halves lengthwise into quarters. Combine carrots, water and sugar in a saucepan. Cover and cook for 5 to 8 minutes or until crisp tender; drain carrots, reserving 1/4 cup of cooking liquid. Set aside. Combine 1/4 cup of carrot liquid, honey, orange juice and salt in a saucepan; bring to a boil and cook 5 minutes. Add carrots. Reduce heat and simmer 2 to 3 minutes. Serves 4 to 6.