Orange Glazed Carrot Ribbons

The carrots also can be cut into 1 1/2 -inch pieces on the diagonal. If so, they need to be cooked longer, about 12 minutes or until they are tender.

3 pounds large carrots, peeled, ends removed

2 1/2 cups fresh (not from concentrate) orange juice

1 tablespoon brown sugar

2 tablespoons unsalted butter

1 tablespoon honey

1 teaspoon balsamic vinegar

Salt and pepper to taste

1 tablespoon chopped chives

1 tablespoon fresh chopped thyme

Run a vegetable peeler down the length of the carrots, shaving off long ribbons. (You will have small pieces of carrot remaining; chop those pieces and use them in the dressing recipe.)

Cook the carrot ribbons in a large saucepan of boiling salted water for 2 minutes. Drain and gently pat them dry. This can be done 6 hours ahead. Cover and chill.

Stir the orange juice and brown sugar in a heavy large skillet over medium-high heat until the sugar dissolves. Boil until the volume is reduced to a scant 1 cup, about 5 minutes.

Add the carrots and butter; simmer until the carrots absorb most of the orange syrup, about 4 minutes.

Add the honey and the vinegar. Mix gently. Season with salt and pepper to taste.

Transfer the carrots to a serving bowl, sprinkle with chives and thyme and serve.

Serves: 10 / Preparation time: 15 minutes / Total time: 30 minutes

Adapted from Bon Appetit magazine, November 2004 issue. 110 calories (22% from fat), 3 grams fat (1 gram sat. fat), 21 grams carbohydrates, 2 grams protein, 85 mg sodium, 6 mg cholesterol, 50 mg calcium, 4 grams fiber.