Ingredients

• 2 pounds carrots , trimmed and peeled
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 tablespoon brandy
• 0.33 cups fresh orange juice
• 1 teaspoon cornstarch , or as needed
• salt and ground black pepper to taste
• 1 teaspoon minced fresh parsley , Optional

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish.
3. 3 Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper.
4. 4 Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.

Nutrition per serving