Does the phrase “cooked carrots” strike fear in your heart? Never fear, gentle readers, there’s a new recipe in town. The Practical Cook first encountered this dish at the Farmer’s Market outside of A Southern Season, and it’s been a family favorite ever since. Simple, quick, and not at all mushy, use this with the fairest of spring carrots and thank me later.
Spring Carrots with Orange and Rosemary
Adapted from “Fresh Every Day” by Sara Foster
1 lb small carrots, cleaned, peeled, with an inch of green stem (it calls for leaving them whole, but depending on the size of the carrot, I often cut smaller to expedite cooking time and expose more surface area to sauce) (Brinkley Farms CSA)
1 Tablespoon olive oil
1 Tablespoon butter
1 Tablespoon chopped fresh rosemary (front yard)
1/2 cup or more orange juice, freshly squeeze or poured from a carton if you’re getting home from work late (that last bit is technically not part of the recipe)
salt and pepper to taste
Heat the olive oil and butter in a medium saute pan over medium heat until the butter melts. Add carrots, and toss them till they’re coated with the butter and oil. Cook about 7-9 minutes, until they’re just tender and a little browned, stirring occasionally. Add the rosemary, cook 1 or 2 minutes longer. Stir in the orange juice (and zest if you’re using a real orange), salt and pepper to taste. Reduce heat to low, cover, and simmer for about 10 minutes, or until the liquid reduces and the carrots are at your preferred level of non-mushy doneness. Enjoy!
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Up next, Skillet Potatoes with Rosemary and Spring Onions.