The sweetness of the carrots is enhanced by the addition of orange & rosemary. A truly delicious combination for a fall dinner. They would go with just about anything from pot roast to turkey or pork. Whole small carrots are called for and make a nice presentation. If you go to a Farmer’s Market there is such a bounty of wonderful, local veggies right now, the colours are absolutely stunning!
Makes 4 – 6 Servings
1 lb. small carrots, with the tops attached
2 Tbsp. EVO
1 Tbsp. unsalted butter
1 Tbsp. chopped fresh rosemary
Juice of 1 orange
Sea salt & freshly ground black pepper
Trim tops off carrots, leaving about ½ “ of the stem attached if you like; wash thoroughly.
In a large pan, heat the oil & butter over medium heat until butter melts. Add carrots & cook, stirring occasionally, until barely tender & slightly coloured, about 5 minutes.
Add the rosemary & cook, stirring occasionally, for 1-2 minutes. Stir in the orange juice, ½ cup cold water, salt & pepper to taste. Cover, reduce heat to low & let simmer until nearly all liquid has cooked off, about 10 minutes. Season with salt & pepper to taste & serve hot.