0 from 24 votes
Braised Carrots with Orange and Rosemary
These braised carrots are a showstopping side dish that's gently cooked with orange and rosemary until the carrots are tender, buttery, and fragrant.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 141 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon (1/2 oz) unsalted butter
- 1 pound small carrots with tops scrubbed and tops trimmed to 1/2 inch
- 1 tablespoon chopped rosemary leaves
- 1/2 cup water
- Juice of 1 orange or 1/3 cup orange juice
- Sea salt and 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.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
141kcal
(7%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
81mg
(3%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 141
% 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.