Braised Carrots with Orange and Rosemary

Braised Carrots with Orange and Rosemary

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.

Braised Carrot

  • Quick Glance
  • 5 M
  • 25 M
  • Serves 4 to 6
4.7/5 - 3 reviews
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  • 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.

Recipe Testers Reviews

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!

The flavors in this recipe are absolutely outstanding. Not too orangey. A nice, slight taste of rosemary. I used baby carrots, as that was the only thing I had on hand. A simple side dish that can easily go with just about any meal.


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  1. Thank you for this recipe! It is THE way to go with carrots, and I happened to find it after getting rainbow carrots (first time) in my produce delivery. They were regular size and fit into my double burner size pan, so there was no reason to cut them. It was a great accompaniment to duck seasoned with garlic and rosemary, and looked pretty plated as well.

    1. Swell, Deborah! Lemme know if you frequent the greenmarket at Union Square in NYC, and I’ll look for the woman with the printout of this recipe carefully perusing all the crates of multi-hued carrots…

  2. What I like about the recipe is the simplicity…If you want a little change from time to time you can add a tablespoon of Grand Marnier. The alcohol will evaporate and it will a little elegance to your dish.

  3. LOVED this…and made it purely because I happened to have leftover fresh rosemary. This side dish will definitely become a staple. Thank you!!

      1. 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

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