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2 cups baby carrots or regular carrots cut into slices
¼ cup vegetable broth
¼ cup orange juice
1 tablespoon olive oil
¼ teaspoon ground cinnamon
1 tablespoon cilantro
Combine carrots, broth and orange juice in a saucepan. Bring to a simmer over high heat then reduce heat and simmer until carrots are tender and fluids are reduced. Remove from heat and add olive oil, cinnamon and cilantro before serving.
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