Recipe submitted by Mary Benton of Cherry Acre Ranch in Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.


10-12 medium sized carrots, cut into 1 inch lengths

1/2 teaspoon salt

1/3 cup honey

2 tablespoons butter

1/3 cup fresh orange juice

How to Make:

Cover carrots with water and then add salt. Heat to boiling and cook carrots until just tender. Do not overcook. Remove from heat and drain.

Mix butter, honey and orange juice in a saucepan. Cook until bubbly. Add carrots and cook over low heat, stirring occasionally, until carrots are glazed, about 2-3 minutes.