Quick, Easy -N- Fast Pan-roasted Carrots Recipe

9 medium-sized carrots, peeled and trimmed
2 T. olive oil
1/2 C. chopped onion
1 T. chopped fresh thyme leaves (2 t. dried)
1 T. chopped fresh rosemary leaves (1 1/2 t. dried)
1/4 C. orange juice (pulp free)

Cut carrots about in half, then slice the remaining larger half lengthwise. Heat oil on high in large skillet. Place carrots closely together in pan in a single layer. Sprinkle with onion and pepper. Cook and cover over medium-low heat, turning once halfway through, for 30 minutes. Liquid should evaporate and carrots should begin to caramelize. Sprinkle with herbs and orange juice. Toss well and serve immediately.

Serves 6.


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