Rosemary 'n' Thyme Pan Roasted Carrots

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Rosemary 'n' Thyme Pan Roasted Carrots

 

2 lbs. carrots

2 tbsps. olive oil

freshly ground black pepper

1/2 c. chopped onions

1 tbsp. chopped fresh thyme leaves

1 tbsp. chopped fresh rosemary leaves or fresh dill

1 orange cut into wedges

 

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.

Makes 6 servings.

 

 

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