Carrots With Fresh Herbs
Carrots with fresh herbs are cooked in a skillet with onion and a little fresh orange juice. This carrot recipe is easy and elegant.
- Serves: 6 persons
- 2pounds carrots
- 2tablespoons olive oil
- ½cup chopped onions or shallots
- Kosher salt and freshly ground black pepper, to taste
- 1tablespoon chopped fresh thyme leaves
- 1tablespoon chopped fresh rosemary leaves
- 1large orange, cut into 8 wedges
Step 1Wash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large.
Step 2Heat the olive oil in a large 12-inch skillet over medium-high heat. Arrange the carrots in the pan in a single layer. Sprinkle with chopped onion, kosher salt, and freshly ground pepper.
Step 3Reduce heat to medium-low. Cover and cook for 15 minutes. Turn the carrots and continue cooking for about 15 minutes longer, or until fork-tender. The liquid should have cooked off and the carrots should be showing some caramelization at the end of the cooking time.
Step 4Sprinkle the carrots with the fresh herbs. Squeeze 2 of the orange wedges over the carrots.
Step 5Toss to coat thoroughly and serve with remaining orange wedges.