6 Medium Carrots, thinly sliced
6 Tablespoons Orange Juice
11/2 Teaspoons Butter, or Marg.
3/4 Teaspoon Cinnamon
1/8 Teaspoon Black Pepper
1/8 tsp freshly ground black pepper
Place carrots and orange juice in a medium saucepan. Cover and cook over medium-low heat 6 minutes, or until carrots are tender-crisp. Add butter, cinnamon and pepper. Cook 1 minute. stirring to coat.
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