1 pound carrots, peeled and coarsley grated
grated zest and juice of 1 navel orange
1/2 cup unsalted butter (I've used less, but it's great like this)
salt and fresh pepper
dash freshly grated nutmeg
1. Saute carrots and orange zest in butter over high heat for 2 minutes, tossing frequently.
2. Add orange juice and cook until liquid is almost completely absorbed, about 2 minutes.
3. Add seasoning and serve. YUM!!!!!!