Braised Carrots with Orange and Rosemary
User Reviews
4.6
16 reviews
Excellent
Braised Carrots with Orange and Rosemary
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These braised carrots are a showstopping side dish that's gently cooked with orange and rosemary until the carrots are tender, buttery, and fragrant.
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon (1/2 oz) butter unsalted
- 1 pound carrot scrubbed and tops trimmed to 1/2 inch, small, with tops
- 1 tablespoon rosemary chopped leaves
- 1/2 cup water
- orange juice or 1/3 cup orange juice, juice of 1 orange
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts. Add the carrots and cook, turning from time to time, until tender and lightly golden, about 8 minutes.
- Add the rosemary and cook for 1 to 2 minutes longer, stirring occasionally.
- Swirl in the orange juice and water. Season with salt and pepper.
- Reduce the heat to low, and let the carrots simmer, partially covered, until nearly all of the liquid has cooked off, about 10 minutes. Season with salt and pepper, if needed, and serve.
Nutrition Information
Show Details
Serving
1serving
Calories
141kcal
(7%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Sodium
81mg
(3%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 141kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 81mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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