1 teaspoon vegetable oil
1 pound carrots, peeled and thinly sliced ( i used baby carrots)
1/4 cup orange juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
In a skillet heat oil over medium heat and then add the carrots and all remaining ingredients. Cook for about 10m to 15 min until tender stirring occasionally. This recipe is found in Paula Deen's magazine December 2016 page 22.
