I cook these braised carrots often, especially in the colder months; they’re simple to make yet so flavorful. I buy carrots with the tops on. They’re so sweet, and they’re small enough that for a recipe like this, you don’t need to cut them.–Sara Foster with Carolynn Carreno
LC Snazzy Carrots Note
Lurking at most farmers’ markets are carrots in snazzy hues you’ve probably never imagined you’d find other than on Joseph’s Amazing Technicolor Dreamcoat. Think of them as the root vegetable equivalent of jazz hands. The carrots’ taste varies less dramatically from one shade to the next than their hues, though you won’t be disappointed, not with this simple yet stunning technique. It’s a side that’ll be just as welcome at fancy schmancy occasions as it is harried weeknight suppers.
Pan-Braised Carrots Recipe
Ingredients
- 1 pound small carrots, with tops on (about 2 bunches) or bagged baby carrots
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh rosemary
- Juice of 1 orange
- Sea salt and freshly ground black pepper
Directions
- 1. Trim the tops off the carrots, leaving about 1/2 inch of the green stem attached, and wash thoroughly.
- 2. Heat the olive oil and butter in a large sauté pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until tender and have a little color.
- 3. Add the rosemary and cook for 1 to 2 minutes longer, stirring occasionally. Stir in the orange juice, 1/2 cup 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 the braised carrots with more salt and pepper to taste and serve warm.
Hungry for more? Chow down on these:
- Carrot Scallion Latkes from Elana's Pantry
- Whiskey-Glazed Carrots from The Pioneer Woman
- Carrot Crostata from Leite's Culinaria
- Burnt Carrots with Goat Cheese, Parsley, Arugula and Crispy Garlic Chips from Leite's Culinaria
Pan-Braised Carrots Recipe © 2005 Sara Foster. Photo © 2005 Quentin Bacon. All rights reserved.
LOVED this…and made it purely because I happened to have leftover fresh rosemary. This side dish will definitely become a staple. Thank you!!
You’re quite welcome, Joan! All the better that you were able to use something that would have otherwise gone to waste to such lovely effect! Always gratifying when that happens.
No…..thank YOU, Renee.
I’ve been thinking about them since I made them…and once the storm is over…I’m getting more baby carrots. :) JT
[Brenda Carleton] Not only did these glazed carrots look terrific with their ends on, but they tasted even better. We were pigs, so there were no leftovers for tomorrow. I used multi-colored carrots, so you can just imagine how lovely they looked, glistening under the reduced orange juice and rosemary. The scent was wonderful, too. Braising is a fabulous way to cook vegetables, and this recipe begins by caramelizing the carrots, so the braising liquid becomes sticky and satiny. The carrots were tender and sweet and simply perfect. I could not think of a single way to improve them!
What I like about the receipe is the simplicity…If you want a little change from time time you can add a tablespoon of Grand Marnier. The alcohol will evaporate and it will a little elegance to your dish.
John, great suggestion. Thanks.