Pan-Roasted Carrots

Pan-Roasted Carrots

2 lbs. fresh carrots

2 T. olive oil

pepper, freshly ground

1 C. onion, chopped

1 T. fresh thyme, chopped

1 T. fresh rosemary, chopped

1 juice orange

Trim and pare carrots. With large carrots, cut off 4 to 6 inches of narrow end of each, then cut wider end lengthwise in half. With small carrots, leave them whole or cut crosswise in half. Heat oil on high in large (12 to 13 inch) skillet, place carrots closely together in pan in single layer.

Sprinkle with onion; grind pepper over. Cover and cook over medium-low heat, turning once halfway through, for 30 minutes or until fork- tender. Liquid should be evaporated and carrots beginning to caramelize at end of cooking time. Sprinkle with herbs. Squeeze 3 or 4 wedges of orange over. Toss well and serve hot with remaining orange wedges on the side.

Serves 6.

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