Orange Rosemary Carrots
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
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
-
1.
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.
-
2.
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.
© 2024 RDA Enthusiast Brands, LLC