Mellow Pan Roasted Carrots Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
Directions:
Trim and pare carrots, then cut in 1/2 length wise or cut crosswise in
half. Heat oil on high in large skillet (12-13 inch), place carrots
closely together in pan in single layer. Sprinkle with onion; grind
pepper over. Cover and cook medium low heat, turning once halfway
through, for 30 minutes or until fork-tender. Liquid should be
evaporated and carrots beginning to caramelize at end of cooking
time. Sprinkle with herbs. Squeeze three or four wedges of orange
over them. Toss well and serve with remaining orange wedges on the
side.
Taken from the Cedar Rapids Gazette paper food section dated December
12, 1993.
Source from luhu.jp
half. Heat oil on high in large skillet (12-13 inch), place carrots
closely together in pan in single layer. Sprinkle with onion; grind
pepper over. Cover and cook medium low heat, turning once halfway
through, for 30 minutes or until fork-tender. Liquid should be
evaporated and carrots beginning to caramelize at end of cooking
time. Sprinkle with herbs. Squeeze three or four wedges of orange
over them. Toss well and serve with remaining orange wedges on the
side.
Taken from the Cedar Rapids Gazette paper food section dated December
12, 1993.
Source from luhu.jp