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Orange Rosemary Carrots

Name: Orange Rosemary Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1 tablespoon butter; 1 tablespoon finely chopped shallot or red onion; 1 garlic clove, minced; 3 medium carrots, cut into 1/2-in. slices; 1 tablespoon brown sugar; 1 tablespoon water; 1 tablespoon thawed frozen orange juice concentrate; 1/2 teaspoon minced fresh rosemary; 1/8 teaspoon salt; 1/8 teaspoon pepper; Minced fresh parsley, optional

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Updated: Aug. 09, 2022

Our whole family loves rosemary, and I grow it along with carrots in my garden every year. This is a delicious recipe to use them both together. —Arlene Butler, Ogden, Utah

Orange Rosemary Carrots Recipe photo by Taste of Home

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Ingredients

1 tablespoon butter
1 tablespoon finely chopped shallot or red onion
1 garlic clove, minced
3 medium carrots, cut into 1/2-in. slices
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon thawed frozen orange juice concentrate
1/2 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Directions

In a small saucepan, melt butter over medium-high heat. Add shallot; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
Stir in carrots. Add brown sugar, water, orange juice concentrate, rosemary, salt and pepper. Reduce heat to medium-low. Cook, covered, until carrots are crisp-tender, 15-20 minutes. Uncover and cook until liquid is reduced by half, 1-2 minutes. If desired, sprinkle with fresh parsley.

Nutrition Facts

3/4 cup: 133 calories, 6g fat (4g saturated fat), 15mg cholesterol, 260mg sodium, 20g carbohydrate (14g sugars, 3g fiber), 1g protein.

Orange Rosemary Carrots

Ingredients

Directions

Nutrition Facts

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