4 large carrots, peeled
1 garlic clove, minced
5 ml sugar 3 tbsp
45 ml orange juice 3 tbsp
15 ml butter 1 tbsp
15 ml olive oil 1 tbsp
1 ml salt 1/4 tsp
30 ml fresh parsley, chopped 2 tbsp
Run a vegetable peeler down length of each carrot, peeling off long ribbons.
In a small bowl, combine garlic, sugar and orange juice. Set aside.
In a large skillet, melt butter and oil over medium heat. Add carrot ribbons and salt. Cook, stirring frequently, for 5 to 7 minutes or until carrots are tender. Using a spatula, make a well in centre of carrots and pour in orange juice mixture. Let sizzle for 15 seconds or until juice is almost evaporated and garlic is fragant. Remove from heat. Add parsley and toss to combine.
Serves: 4