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Pan-Braised Carrots with Orange and Rosemary

Pan-Braised Carrots with Orange and Rosemary

1 lb small carrots, with tops on (about 2 bunches) or bagged baby carrots
2 T olive oil
1 T unsalted butter
1 1/2 t chopped fresh rosemary or 3/4 t dried
Juice of 1 orange
Sea Salt and freshly ground black pepper

Trim the tops off the carrots, leaving about 1/2" of the green stem attached. Wash thoroughly and peel. If using bagged baby carrots, just wash thoroughly.

Heat olive oil and butter together in a large saute pan over medium heat until the butter melts. Add the carrots and cook, stirring often for about 8 minutes, until the carrots are tender and have a little color.

Add the rosemary and cook for 1-2 minutes longer, stirring occasionally. Stir in the orange juice, 1/2 cup of cold water, salt and pepper to taste. Cover, reduce heat to low and let the carrots simmer until nearly all of the liquid has evaporated, about 10 minutes. Taste for seasonings again. Serve warm.

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