Cook carrots in boiling water in large saucepan 8 to 10 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water.
Pour reserved cooking water into large skillet. Add orange juice, sugar and honey; stir. Bring just to boil, stirring occasionally. Add dry gelatin mix; stir 2 min. until completely dissolved. Add butter and carrots; cook 2 to 3 min. or until carrots are glazed and tender, stirring frequently.
Use slotted spoon to transfer carrots to platter; top with sauce. Sprinkle with parsley.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
How to Use Remaining JELL-O Gelatin Mix
Add 1/2 cup boiling water to remaining gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Refrigerate until firm.
For a Thinner Sauce
If you prefer a thinner sauce, reserve 1/2 cup of the carrot cooking water. Use 1/4 cup of the reserved water to prepare glaze as directed. Add remaining water, 1 Tbsp. at a time, to finished recipe until sauce is of desired consistency.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.