Orange Glazed Carrots and Fennel

1 lb carrots, peeled and cut into 1/4" slices

1 bulb fennel, sliced thinly

1 tsp butter

Salt & pepper

1/2 orange, zested and juiced

1 tbsp. brown sugar

1 tbsp. maple syrup

1 tbsp. orange champagne vinegar

3 tbsp. water

 

Saute fennel and carrots in butter with salt and pepper until carrots are soft. Add in orange zest and juice, sugar, syrup, vinegar, and water. Cook on medium until liquid is reduced to a glaze.

 

Serving suggestion: Serve with Orange Glazed Salmon.

 

Yield: 2-4 servings