Our whole family loves rosemary, and I grow it along with carrots in my garden every year. This is a delicious recipe to use them both together. —Arlene Butler, Ogden, Utah
Ingredients
- 1 tablespoon butter
- 1 tablespoon finely chopped shallot or red onion
- 1 garlic clove, minced
- 3 medium carrots, cut into 1/2-in. slices
- 1 tablespoon brown sugar
- 1 tablespoon water
- 1 tablespoon thawed frozen orange juice concentrate
- 1/2 teaspoon minced fresh rosemary
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Minced fresh parsley, optional
Directions
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1In a small saucepan, melt butter over medium-high heat. Add shallot; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
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2Stir in carrots. Add brown sugar, water, orange juice concentrate, rosemary, salt and pepper. Reduce heat to medium-low. Cook, covered, until carrots are crisp-tender, 15-20 minutes. Uncover and cook until liquid is reduced by half, 1-2 minutes. If desired, sprinkle with fresh parsley.
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