Vanilla-Orange Glazed Carrots

MarthaStewartWanabe's Note:

This recipe is from our local supermarket, Wegmans' Menu Magazine, Winter 2012 Edition. It sounds heavenly. Someday when I have time, I'd love to try it. It is listed as one of their kid-approved recipes, but I think it would also appeal to those of us who are just "big kids at heart".

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 10

• 2 tablespoons olive oil
• 2 lbs carrots, peeled, cut on the bias into 1/4-inch slices (6 cups)
• 1 bay leaf
• 1 vanilla bean, split in half lengthwise, seeds reserved
• 1/8-1/4 teaspoon cayenne pepper (optional in my opinion)
• sea salt
• 1 cup orange juice
• 1 cup vegetable stock
• 1 cup heavy cream
• 4 tablespoons butter, diced
• 1/2 bunch green onion, green part only, sliced thinly on the bias
• 2 tablespoons Italian parsley, chopped

Directions:

1. Place oil in a braising pan over high heat. Add carrots, bay leaf, vanilla bean pod and seeds and cayenne (optional in my opinion). Salt to taste. Cook, stirring, for 5 minutes until carrots just beginj to soften.
2. Add orange juice, vegetable stock and heavy cream. Cook, stirring, for 12-15 minutes until sauce is reduced to a syrupy consistency, and carrots are tender. Season to taste with salt.
3. Turn off heat. Add butter, green onions and parsley. Stir until butter is melted. Remove vanilla bean pods and bay leaf.