Orangy Sugared Glazed Carrots
2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
2 cups (or more) water
1 cup fresh orange juice
1/2 cup sugar
1/4 cup fresh lime juice
2 tablespoons (1/4 stick) butter
2 1/2 teaspoons finely grated orange peel
2 teaspoons finely grated lime peel
1 teaspoon salt
1 tablespoon chopped fresh parsley
Combine carrots and 2 cups water skillet.
Add all remaining ingredients except parsley.
Bring to boil, stirring until sugar dissolves.
Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. transfer carrots to medium bowl; cool.
Boil cooking liquid in skillet until slightly reduced, about 5 minutes.
Cover carrots and cooking liquid separately; chill.
Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.