Braised Carrots with Orange and Rosemary

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons olive oil

1 tablespoon (1/2 oz) unsalted butter

1 pound small carrots with tops (scrubbed and tops trimmed to 1/2 inch)

1 tablespoon chopped rosemary leaves

1/2 cup water

Juice of 1 orange (or 1/3 cup orange juice)

Sea salt and freshly ground black pepper

Directions

Sauté

Heat the olive oil and butter in a large skillet over medium heat until the butter melts. Add the carrots and cook, turning from time to time, until tender and lightly golden, about 8 minutes.

Cook

Add the rosemary and cook for 1 to 2 minutes longer, stirring occasionally.

Braise

Swirl in the orange juice and water. Season with salt and pepper.

Serve

Reduce the heat to low, and let the carrots simmer, partially covered, until nearly all of the liquid has cooked off, about 10 minutes. Season with salt and pepper, if needed, and serve.

Nutrition

• Calories: 141 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 8 mg
• Sodium: 81 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 1 g