Recipe information
Yield
Makes 4 Servings
Ingredients
2
pounds large long carrots, peeled
 
2
cups orange juice
1
1/2 teaspoons (packed) dark brown sugar
2
tablespoons (1/4 stick) butter
2
teaspoons honey
1
/4 teaspoon balsamic vinegar
Chopped chives
Need to make a substitution?
Preparation
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.