• 1 tablespoon canola oil
• 1 ½ pounds carrots, peeled and cut into 1/4-inch rounds
• ⅓ cup seedless golden raisins
• ¼ cup freshly squeezed orange juice
• 1 ½ tablespoons honey
• 1 ½ tablespoons brown sugar
• kosher salt and ground black pepper to taste
• 2 tablespoons minced fresh parsley

Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover the pan, increase heat to high and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.