Orange-Glazed Carrot Ribbons
- 2 pounds large long carrots peeled
- 2 cups orange juice
- 1 1/2 teaspoons dark brown sugar - (packed)
- 2 tablespoons butter - (1/4 stick)
- 2 teaspoons honey
- 1/4 teaspoon balsamic vinegar
- Chopped chives
Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead. Cover; chill.)
Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves. Boil until reduced to scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.
This recipe yields 4 servings.