Orange Rosemary Carrots
This is a delicious, no-fuss, easy recipe that enhances the flavor of your normal boiled carrots.
Servings: 4 to 6
Ingredients
- 6 large carrots
- 1 knob butter
- 1 stem fresh rosemary, finely chopped or a dash of dried rosemary
- 1 splash orange juice
Instructions
- Cut carrots into pieces of your desired size. (I like to use our crinkle cutter to produce "fluted" slices.)
- Submerge carrots in water in a medium-sized saucepan.
- Bring to a boil, and simmer until the carrots slices are of your desired consistency (I like them to be still a little firm, 'al dente'.)
- Drain off water, leaving carrots in the pan. Add a knob of butter, and swish it around until melted.
- Just before serving, add the chopped rosemary, and orange juice, and stir briefly.
