1/4 C. fresh orange juice
4 t. mild honey, such as clover
4 t. lower sodium soy sauce
1/2 t. finely grated lemon zest
2 T. unsalted butter, chilled
4 t. EVOO
2 lb. med carrots, cut into 2x1/4-in sticks
kosher salt
1/3 C. thinly sliced scallions, what and light-green parts only
2 t. minced fresh ginger
1 t. minced garlic
1 T. thinly sliced cilantro, mint, parsley or chives (or a combination)
1. In a small bowl combing the orange juice, honey, soy sauce and lemon zest. Whisk until the honey is dissolved; set aside.
2. In a 12-in nonstick skillet, heat 4t. of the butter and the EVOO over med heat. Add the carrots and 1/2 t. salt and stir to coat. Cover the pan partially and cook, stirring occasionally at first and more frequently as the carrots begin to brown, until the carrots are nicely browned on all side and just barely tender, 15-18 minutes. Add the scallions, ginger and garlic and cook, uncovered, stirring gently, until fragrant, 15-20 seconds. Add the juice mixture and stir gently until the liquid reduces a bit and becomes syrupy, another 15-20 seconds. Remove the pan from the heat, add the remaining 2 t. butter and half of the herbs, and toss gently. Season to taste with salt. Transfer the carrots to a serving platter and garnish with the remaining herbs and serve.
Nutrition (4 servings): 220 calories, 3g protein, 31g carbs, 11g fat, 480mg sodium, 7g fiber