Carrots are glazed with a sweet and orange-y sauce, made even more special with a splash of Grand Marnier.
3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup Grand Marnier
2 tablespoons parsley, chopped
Melt butter in a large skillet over medium high heat. Add the carrots and toss to coat with the butter. Stir in the marmalade and heat until melted.
Add the Grand Marnier and bring to a boil. Lower the heat and simmer covered for 5 minutes. Uncover the carrots and continue to cook until tender and the liquid has been reduced to a glaze; 4-5 minutes more.
Sprinkle with the parsley and serve.
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