An orange glaze brings out the sweetness in one of the kid-friendliest vegetables around. With convenient pre-shredded carrots, there's no chopping required.

Makes 4 servings.

Total time: 15 minutes

- 1/2 cup orange juice - 1/2 cup reduced-sodium chicken broth - 1 teaspoon cornstarch - 2 teaspoons extra-virgin olive oil - 2 10-ounce bags shredded or julienne-cut carrots - 1 teaspoon butter - 1/4 teaspoon salt

1. Whisk orange juice, broth and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots along with butter and salt. Cover and continue cooking, stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes.