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Orange Rosemary Carrots

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

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
Orange Rosemary Carrots Recipe photo by Taste of Home

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

  1. In 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.
  2. Stir 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.

Nutrition Facts

3/4 cup: 133 calories, 6g fat (4g saturated fat), 15mg cholesterol, 260mg sodium, 20g carbohydrate (14g sugars, 3g fiber), 1g protein.

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