Pan-Braised Carrots with Orange and Rosemary
- 1 pound small carrots, with tops on (about 2 bunches) or bagged baby carrots
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh rosemary
- Juice of 1 orange
- Sea salt and freshly ground black pepper to taste
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots, small (1 pound)
- Orange, Juice of (1)
- Rosemary, fresh (1 tablespoon)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Sea salt and freshly ground black pepper (1)
- Dairy
- Butter, unsalted (1 tablespoon)
Preparation
Read recipe preparation on leitesculinaria.com
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Published December 15, 2010 (2 years ago).
8 people saved this recipe.
