Glazed Rainbow Carrots with Citrus and Pecans

Serves 6

2 tablespoon butter

2 pounds rainbow carrots, peeled and quartered lengthwise and cut in half (if large); carrot should be no longer than 4 inches and no wider than 3/4 inch

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 orange, zested (about 1 teaspoon) and then juiced (about 1/3 cup juice)

1 cup, plus 1 tablespoon Pacific organic free range chicken broth

1/4 cup roughly chopped toasted pecans

 

Heat butter in a large sauté pan over medium heat. When bubbling, add carrots, salt and pepper and toss to coat. Add orange juice and 1 cup chicken broth and arrange carrots as flatly as possible in the pan. Bring liquid to a simmer and cook, stirring frequently so carrots cook evenly, 15 minutes, until carrots are tender, but still have a slight crunch. Remove carrots from pan, leaving juices behind, and place on serving dish. Add remaining tablespoon broth and orange zest to pan and whisk over low heat until incorporated. Drizzle over carrots and top with pecans.