1 lb. small or medium carrots, scrubbed (peeled if desired) and halved if large
3/4 cup fresh orange juice
1/3 cup golden raisins
1 3-inch cinnamon stick
3/4 Tbsp vegetable oil
1 Tbsp chopped fresh dill weed
In a large skillet combine carrots, orange juice, raisins, cinnamon, oil, 1/2 cup water and 1/2 tsp. salt. Bring to boiling over high heat; reduce to medium. Turning carrots occasionally, cook 15 minutes or until almost all liquid has evaporated and carrots are glazed and just tender.
Transfer to a platter. Top with dill. Add freshly-ground black pepper to taste.