1 lb. carrots, thinly sliced
1/2 c. orange juice
1/2 tsp. salt
1 tsp. grated orange rind
2 tbsp. brown sugar
2 tbsp. sliced almonds
1 tbsp. butter
1/2 tsp. parsley flakes (opt.)

Cook carrots, orange juice and salt in a covered saucepan over medium heat 12 to 15 minutes. Add orange rind, sugar, almonds, and butter stirring over low heat until butter melts; sprinkle with parsley flakes. Serves 4.