Scrub or scrape the carrots and quarter lengthwise then cut strips in half width-wise (we are aiming for carrot sticks rather than slices).
Place carrots into saucepan with enough orange juice to almost cover. Add a little butter if using.
Cover and simmer until almost cooked, then remove lid and continue cooking until carrots are tender and juice is reduced.
Serve immediately with a sprinkle of chopped cilantro if using.
This dish is also good served cold.