5 med. carrots
1 tsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
2 tbsp. butter
1/4 c. orange juice

Slice carrots crosswise on the bias 1 inch thick. Cook in a little water with salt until tender, about 20 minutes. Drain. While carrots are cooking, combine sugar, cornstarch, and salt in a saucepan; add orange juice and stir. Cook until mixture thickens. Boil 1 minute and stir in butter. Pour over hot carrots, tossing to coat evenly. Serves 4 to 6.