The sweetness of the carrots is enhanced by the addition of orange and rosemary. A truly delicious combination for a fall dinner, or anytime of the year. They would go with just about anything from pot roast to turkey or pork. Whole small carrots are called for and make a nice presentation. If you shop the Farmer’s Markets there’s such a bounty of wonderful, local veggies that are so colourful and absolutely stunning!
Makes 4 – 6 Servings
1 lb. small carrots, with the tops attached
2 Tbsp. EVO
1 Tbsp. unsalted butter
1 Tbsp. chopped fresh rosemary
Juice of 1 orange
Sea salt & freshly ground black pepper
Trim tops off carrots, leaving about ½ “ of the stem attached if you like; wash thoroughly.
In a large pan, heat the oil and butter over medium heat until butter melts. Add carrots, cook, stirring occasionally, until barely tender and slightly coloured, about 5 minutes.
Add the rosemary and cook, stirring occasionally, for 1-2 minutes. Stir in the orange juice, ½ cup cold water, salt and pepper to taste. Cover, reduce heat to low and let simmer until nearly all liquid has cooked off, about 10 minutes. Season with salt and pepper to taste, serve hot.
