|Baby cut carrots||1 1⁄2 Pound|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Orange peel||1⁄2 Teaspoon, grated|
1. Heat 1 inch water to boiling in 2-quart saucepan. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
2. Cook remaining ingredients in 12-inch skillet over medium heat, stirring constantly, until bubbly.
3. Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.