And then, all you have in the fridge are 5 carrots and an orange...
Rinse and peel the carrots and score them with one of those darling food decoration tools we all bought in the 1980's. Don't throw out the scorings - save them in an airtight container in the fridge.
Sidebar: the carrot scorings, finely chopped with some onion and celery, make an excellent sofrito.
Squeeze the orange, slice the carrots into rounds and cook the carrots in the juice until tender, but not limp. I tend to cook them with the lid on for about 5 minutes and then turn up the heat and take off the lid so the juice reduces to a sticky glaze. Warning - watch the pot at this stage - this is where it can go very wrong, very quickly.
Finish with a knob of butter and a grinding of Orenji (Orange Pepper).
Its a great side for roast pork, chicken or duck.