Ingredients

• 3/4 c. 

  orange juice

• 1/2 c. 

  water

• 1 tbsp. 

  honey

• 1 tbsp. 

  brown sugar

• Pinch ground cinnamon

• Pinch kosher salt

• Pinch freshly ground black pepper

• 1 tbsp. 

  butter 

• 1 1/4 lb. 

  carrots, peeled and cut crosswise into 1/2" rounds

• 4 

  large dates, pitted and quartered

• 1 tbsp. 

  freshly chopped parsley

• Pinch flaky sea salt 

Description

1. Step 1In a medium-size bowl, whisk together the orange juice, water, honey, brown sugar, cinnamon, salt, and pepper.
2. Step 2In a large skillet, melt the butter over medium heat. Add the carrots and dates, and toss to coat. Increase the heat medium-high and add the orange juice mixture. Cook until the liquid is fully reduced and syrupy, about 8 minutes. Poke a carrot with a fork to make sure it’s tender all the way through. (If the carrots need more time add another ¼ cup of water and keep cooking until liquid is syrupy.) 
3. Step 3Once the carrots are fork-tender remove the pan from the heat, add the parsley and flaky salt, and serve hot.