Pan-Braised Carrots With Orange

1. 1

   Snip off the green tops of the carrots, leaving about 1 inch of green.

2. 2

   Heat the oil and butter in a large skillet over medium-high.

3. 3

   Once the butter is melted, add the whole carrots in a single layer and let brown, turning once or twice, for about 8 minutes.

4. 4

   Add the rosemary, salt, pepper and orange juice plus about 1/2 cup of water.

5. 5

   Reduce the heat to medium-low, cover and cook until the carrots are tender, about 10 minutes, adding more water if necessary.

6. 6

   Uncover and raise the heat to let any remaining liquid bubble away.

* Per serving · 4 servings · Values may vary.

No additional tips available.