Ingredients

Instructions

  1. Place carrots in salted water, bring to boil, simmer to tender crisp, about 10 minutes.
  2. Drain well and set aside.
  3. In a non stick frypan, melt butter and oil, add scallions, cook about 2 minutes, add orange juice and sugar twin brown or splenda, simmer 2 minutes, add carrots.
  4. Stir to cover carrots with glaze, while simmering another 2 to 3 minutes.
  5. Serve hot.