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Pan-Braised Carrots with Orange and Rosemary

Fresh Every Day | Clarkson Potter, 2005

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

Hands-On Time: 5 minutes | Total Time: 25 minutes | Serves 4 to 6

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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.
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Pan-Braised Carrots Recipe © 2005 . Photo © 2005 Quentin Bacon. All rights reserved.