4 tbsp. unsalted butter
2 tbsp. orange marmalade
2 lbs. baby carrots, tops trimmed
3/4 c. fresh orange juice
salt and pepper
3 tbsp. packed light brown sugar
1/3 c. chopped candied pecans

Melt 2 tablespoons butter in a large skillet over medium high heat. Stir in marmalade, then add carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce heat to medium-low. Simmer, stirring occasionally, until carrots are almost tender, 13-15 minutes.

Uncover and add the remaining 2 tablespoons butter to skillet. Increase heat to medium high heat and cook, stirring, until liquid is reduced, 8-10 minutes. Transfer to serving platter and sprinkle with the candied pecans.

6-8 servings.

Submitted by: Karen LaValley