Heat the butter or oil in a large shallow sauté pan over medium heat. (Butter will give the richest taste, but if you observe Jewish dietary laws and want to serve this at a meat meal, or have a child allergic to dairy, olive oil works fine.) Toss the carrot “coins” in the fat to coat them. Add honey, cinnamon, orange juice and stir to combine.

Turn the heat down to a simmer, cover the sauté pan and cook until the carrots are tender, about five minutes. Remove cover and add raisins. Turn the heat up to medium and reduce the sauce until it is a syrupy glaze about three to five more minutes. Season well with salt and pepper. Serve immediately.