Pan-Braised Carrots with Orange and Rosemary
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| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | ~20 minutes |
| Source | Fresh Every Day (pg 122) |
| Yield / serves | 4-6 servings |
| Rating | Delicious |
Ingredients
- 1 lb small carrots, with tops on (about 2 bunches) or bagged baby carrots
- 2 T olive oil
- 1 T unsalted butter
- 1 T chopped fresh rosemary
- juice of 1 orange
- 1/2 c water
- sea salt and freshly ground black pepper to taste
Preparation
Trim the tops off the carrots, leaving about 1/2 inch of the green stem attached, and wash thoroughly.
Heat the olive oil and butter in a large saute pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until the carrots are tender and have a little color.
Add the rosemary and cook for 1-2 minutes longer stirring occasionally. Stir in the orange juice, 1/2 c of cold water, salt and pepper. Cover, reduce the heat to low, and let the carrots simmer until nearly all of the liquid has cooked off, about 10 minutes. Season with more salt and pepper to taste and serve warm.
