I cook these 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
Carrots of all colors turn shyly sophisticated in this side that’s as welcome at fancy schmancy occasions as it is weeknight suppers, by both guests and harried home cooks. These carrots, which come in snazzy hues you’ve probably never imagined you’d find other than on Joseph’s Amazing Technicolor Dreamcoat, are lurking at many farmers’ markets. We sorta think of them as the root veggie equivalent of jazz hands. Though the taste varies a little less dramatically from one shade to the next than the hue does, you won’t be disappointed, not when this simple yet stunning technique turns out carrots as spectacular as these.
- Quick Glance
- 5 M
- 25 M
- Serves 4 to 6
- 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 rosemary leaves
- Juice of 1 orange
- Sea salt and freshly ground black pepper
- 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 carrots with more salt and pepper to taste and serve warm.