Maple and Orange Glazed Carrots

Use baby carrots for a sweeter taste and less preparation.
Ingredients:
1 tablespoon(s) olive oil
1 tablespoon(s) butter
2 pound carrots - peeled and cut into 1/4-inch slices
3 cup(s) - chicken stock (white)
1/2 teaspoon(s) orange zest
1/4 cup(s) orange juice
3 tablespoon(s) butter (unsalted)
3 tablespoon(s) maple syrup (pure)
1/2 teaspoon(s) red chile flakes - ground
1 pinch salt and pepper

Steps:

-Heat a deep saute pan or Dutch oven to medium-high. Add the oil and 1 tablespoon of butter.

-Once the butter melts, add the carrots. Saute for about a minute until the carrots get a little color on them.

-Add the chicken stock. Turn the heat down to medium-low. Simmer the carrots until they can be pierced with a paring knife.

-Add more stock if necessary. By time the carrots are cooked there should be about a 1/2 cup of stock remaining.

-Add the zest, juice, 2 tablespoons of butter, maple syrup, chile flakes and seasoning.

-Turn the heat up to medium-high and saute the carrots until a glaze forms.

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