Pan-Roasted Orange-Paprika Carrots

• 1 tablespoon unsalted butter
• 3 large carrots, cut diagonally into 1/4-inch-thick slices
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed orange juice
• 1/4 teaspoon turbinado sugar or light brown sugar
• 1/4 teaspoon paprika

1. Heat a large skillet over medium-high heat and melt the butter.
2. Cook until the butter browns, about 3 minutes.
3. Add the carrots and stir.
4. Season with the salt and pepper and let brown for 2 minutes without stirring.
5. Stir and let the carrots cook for an additional 2 minutes, or until they are just starting to soften.
6. Add the orange juice, sugar, and paprika and stir.
7. Cook for 4 minutes, stirring occasionally, until the carrots have a brown glaze and are easily pierced with a fork.
8. Turn off the heat, cover, and set aside until ready to serve.
9. Serve warm.
10. The carrots keep for up to 2 days in the refrigerator.
11. Reheat them in a saucepan over low heat.

unsalted butter, carrots, kosher salt, freshly ground black pepper, freshly squeezed orange juice, turbinado sugar, paprika

Taken from www.epicurious.com/recipes/food/views/pan-roasted-orange-paprika-carrots-387790 (may not work)