Pan-Braised Carrots with Orange

This simple recipe was my favorite of everything I cooked for Thanksgiving, and it was also a big hit around the table. The recipe came from Fresh Every Day, but it is so easy that it’s more of a cooking technique than an actual recipe. Although I served it for Thanksgiving, it is quick to make and would serve as a side for any wintertime meal.

Although this recipe will work with baby carrots, I think using whole carrots makes for a better presentation. When choosing carrots, select the slenderest ones you can find, with the green tops still attached. People enjoyed picking them up by the tops and eating them like french fries.

Pan-braised Carrots with Orange

Time to make: ~20 minutes
Yields: 6-8 servings

What you need:

  • 2 bunches slender carrots with the tops on
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • juice of 1 orange
  • fresh rosemary, minced
  • salt and pepper to taste
  1. Snip off the green tops of the carrots, leaving about 1 inch of green.
  2. Heat the oil and butter in a large skillet over medium-high.
  3. Once the butter is melted, add the whole carrots in a single layer and let brown, turning once or twice, for about 8 minutes.
  4. Add the rosemary, salt, pepper and orange juice plus about ½ cup of water.
  5. Reduce the heat to medium-low, cover and cook until the carrots are tender, about 10 minutes, adding more water if necessary.
  6. Uncover and raise the heat to let any remaining liquid bubble away.

Notes: You could substitute or add other vegetables for the carrots, such as parsnips or turnips.


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2 thoughts on “Pan-Braised Carrots with Orange

  1. […] raw in salads, braise or glaze; substitute beets, parsnips or turnips […]

  2. Jude 8 January 2012 at 8:46 pm

    My first attempt at braised carrots for my Christmas dinner – they were wonderful. Will never boil, steam or roast carrots again. 2 weeks later I’m back to this recipe to accompany a roast beef. Again, wonderful.

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