• Using vegetable peeler, slice carrots into ribbons. Heat olive oil in skillet set over medium heat; sauté carrots, salt and pepper for about 3 minutes or until tender-crisp. Add orange juice.
• Sauté for 3 or 4 minutes or until carrots are tender; stir in parsley and raisins. Cook for about 1 minute or until raisins are warmed through. Transfer to serving dish; drizzle with Raspberry Balsamic Glaze and sprinkle with chives.

Tips:

• Add chopped toasted pecans if desired.
• For a sweet twist, add 1 tbsp maple syrup or brown sugar with orange juice.