IN THIS RECIPE
- In a large stock pot bring 3 quarts of water with a dash of salt to a simmer. Blanch carrots for 7-10 minutes or until tender. Strain and reserve.
- To create glaze, in a separate sauce pan bring orange juice, Honey Sesame Seasoning, honey, soy sauce and ginger to a simmer.
- In larger sauté pan melt butter over high heat until it starts to froth, pan sear your carrots until they begin to brown.
- Add a ¼ cup of glaze and remove from heat. Add parsley and continue to sauté until glaze coats carrots evenly.