Glazed Zucchini and Carrots

Source: Trisha Yearwood, Trisha's Southern Kitchen


2 tablespoons extra-virgin olive oil

8 ounces carrots, julienned (about 4 cups)

Kosher salt and freshly cracked black pepper

1 pound zucchini, julienned (about 4 cups)

1 tablespoon butter

1 tablespoon orange juice (or other liquid)

Pinch sugar

1/4 cup chopped fresh chives (optional)


  1. Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.

  2. Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.