Pan-Braised Carrots with Orange and Rosemary

Recipe by Sara Foster from Fresh Every Day

This is the perfect simple recipe for Ted’s sweet and delicious carrots!

1 pound small carrots with the tops on
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon fresh rosemary, chopped
juice of 1 orange
salt and fresh ground pepper to taste

Trim the tops off the carrots, leaving about 1/2-inch attached and wash well. Heat oil and butter in a large pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until the carrots are tender and

have a little color. Add the rosemary and cook for 1 to 2 minutes longer. 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 the liquid has cooked off, about 10 minutes. Season with more salt and paper and serve warm.