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Nine colorful braised carrots on a white platter.
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4.70 / 10 votes

Braised Carrots with Orange and Rosemary

These braised carrots are a showstopping side dish that's gently cooked with orange and rosemary until the carrots are tender, buttery, and fragrant.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: American
Servings: 4 servings
Calories: 141

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon (1/2 oz) unsalted butter
  • 1 pound small carrots with tops, scrubbed and tops trimmed to 1/2 inch
  • 1 tablespoon chopped rosemary leaves
  • 1/2 cup water
  • Juice of 1 orange, or 1/3 cup orange juice
  • Sea salt and freshly ground black pepper
US - Metric

Instructions

  • Heat the olive oil and butter in a large skillet over medium heat until the butter melts. Add the carrots and cook, turning from time to time, until tender and lightly golden, about 8 minutes.
    Nine peeled carrots in a skillet with some oil.
  • Add the rosemary and cook for 1 to 2 minutes longer, stirring occasionally.
    Nine peeled carrots in a skillet with oil and chopped fresh rosemary.
  • Swirl in the orange juice and water. Season with salt and pepper.
    Nine peeled carrots in a skillet with oil and chopped fresh rosemary.
  • Reduce the heat to low, and let the carrots simmer, partially covered, until nearly all of the liquid has cooked off, about 10 minutes.  Season with salt and pepper, if needed, and serve.
    Nine braised carrots in a skillet with buttery rosemary sauce.

Nutrition

Serving: 1serving | Calories: 141kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 81mg | Fiber: 3g | Sugar: 7g