Olive Oil (1 Tbsp)
to a large skillet (one that has a lid) over medium heat. Once the oil is hot but not smoking, add the
Baby Carrots (1 bag)
Salt (1/4 tsp)
and toss to combine. Cook uncovered, stirring occasionally for about 5 minutes, until the carrots are bright orange and heated through.
Pure Maple Syrup (1/4 cup)
Orange Juice (2 Tbsp)
and toss to combine with the carrots. Bring to a boil. Reduce heat to medium and cover the skillet.
Simmer until carrots are soft, about 5 minutes. Uncover and continue cooking until mixture is reduced by half, which should take about 5 more minutes. Add the
Ground Nutmeg (1/8 tsp)