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 5 to 8 minutes or until crisp-tender; drain carrots, reserving 1/4 cup of the cooking liquid. Set aside.

Combine 1/4 cup carrot liquid and remaining ingredients in a saucepan; bring to a boil and cook 5 minutes. Add carrots, reduce heat and simmer 2 to 3 minutes. Yield: 4 to 6 servings.