Thursday, May 10, 2007

Mother's Day Roasted Carrots

9 medium-sized carrots, peeled and trimmed
2 Tablespoons olive oil
dash of pepper
1/2 cup chopped onion
1 Tablespoon chopped fresh thyme leaves (2 teaspoons dried)
1 Tablespoon chopped fresh rosemary leaves (1 1/2 teaspoons dried)
1/4 cup pulp free orange juice

Cut carrots in half. Take the bigger half and cut again from top to bottom. Heat oil in a skillet on high. Lay carrots side by side in a layer in skillet. Sprinkle carrots with the onion and pepper. Reduce heat to medium low and cover. Cook carrots for 30 minutes, turning at 15 minutes. Once carrots begin to carmelize and the liquid evaporates, remove from skillet. Place carrots in a bowl and sprinkle with thyme, rosemary and orange juice. Toss together coating well and serve.

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