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Mellow pan roasted carrots
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| Artist: |
_ |
| Categories: |
Carrot, Roasted, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Carrots | | 2
| tbsp | Olive oil | | | Freshly ground black pepper | | 1/2
| cup | Chopped onions | | 1
| tbsp | Chopped fresh Thyme leaves | | 1
| tbsp | Chopped fresh Rosemary | | | Leaves or fresh dill | | 1
| each | Orange cut into wedges |
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Procedures:
| 1 | Trim and pare carrots, then cut in ?length wise or cut crosswise in half. | | 2 | Heat oil on high in large skillet (12-13 inch), place carrots closely together in pan in single layer. | | 3 | Sprinkle with onion; grind pepper over. | | 4 | Cover and cook medium low heat, turning once halfway through, for 30 minutes or until fork-tender. | | 5 | Liquid should be evaporated and carrots beginning to caramelize at end of cooking time. | | 6 | Sprinkle with herbs. | | 7 | Squeeze three or four wedges of orange over them. | | 8 | Toss well and serve with remaining orange wedges on the side |
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