Instructions: Cook carrot pieces in 1 cup of boiling water with salt in a medium saucepan for 10 minutes or until tender. Drain carrots and place in a serving bowl.

Stir together orange juice and cornstarch in a small saucepan until smooth.

Stir in butter and honey; cook over medium heat, stirring constantly, 4 minutes or until thickened.

Pour over carrots and toss to coat.

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