This recipe was from me mum and she said they were just fabulous.
1 bunch young carrots with tops
1/4 cup olive oil
Salt and ground pepper
1/2 stick butter, unsalted
1 Orange zested and halved
1 table spoon brown sugar (for diabetics, use Splenda)
1 teaspoon ground cumin (we used 1/2 teaspoon)
1 teaspoon cinnamon
Preheat oven to 350 degrees. Cut off all but 1 inch of the carrot greens leaving a little green. Place carrots in large shallow pan add oil and season with salt and pepper. Coat the carrots with the oil. Bake for 30 minutes, until carrots are fork tender.
In the meantime melt the butter in a skillet over medium low heat. Swirl the pan and cook until the butter becomes brown and nutty. Squeeze the juice from the orange halves and add the zest the cumin brown sugar and the cinnamon and continue to cook until syrupy.
Remove carrots from oven, drizzle the orange brown butter over the carrots and serve.