Orange Glazed Carrots with Prunes

I love side dishes and I'm always looking for new ways to make them, especially for special occasions. These Orange Glazed Carrots with Prunes are pretty and pretty darn tasty:@) They come together fairly quickly, and the liquids create a shiny glaze. The recipe calls for olive oil, I'm sure butter would be a great substitution if desired. I like the look and think they'd be a very nice addition to any holiday table.

Orange Glazed Carrots with Prunes-Tzimmes -from All Recipes

12 large carrots, peeled, 1/2" slices

3 C orange juice

1/3 C sugar-can cut back considerably

1/3 C olive oil

2 tsp freshly grated lemon zest

2 tsp freshly grated ginger-I used dried equivalent

2 C pitted dried prunes, quartered

S&P to taste

1. In large skillet or 5 quart pot over medium heat, cook carrots in orange juice, sugar, olive oil, lemon zest and ginger. Cook, stirring occasionally until carrots are tender 15-20 minutes. The liquids will evaporate and create a glaze.
2. Stir in prunes and salt and pepper to taste.

Eat well and have a happy day:@)