{"id":3428,"date":"2024-01-02T15:50:11","date_gmt":"2024-01-02T15:50:11","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3428"},"modified":"2025-08-19T18:39:31","modified_gmt":"2025-08-19T18:39:31","slug":"orange-rosemary-carrots","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/orange-rosemary-carrots\/","title":{"rendered":"Orange Rosemary Carrots"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Orange Rosemary Carrots<\/span><\/h2>\n
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This is a delicious, no-fuss, easy recipe that enhances the flavor of your normal boiled carrots.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Bryan Higgs<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> large<\/span> carrots<\/span><\/li>
  • 1<\/span> knob<\/span> butter<\/span><\/li>
  • 1<\/span> stem<\/span> fresh rosemary, finely chopped<\/span> or a dash of dried rosemary<\/span><\/li>
  • 1<\/span> splash<\/span> orange juice<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Cut carrots into pieces of your desired size. (I like to use our crinkle cutter to produce "fluted" slices.)<\/span><\/div><\/li>
    • Submerge carrots in water in a medium-sized saucepan.<\/span><\/div><\/li>
    • 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'.)<\/span><\/div><\/li>
    • Drain off water, leaving carrots in the pan. Add a knob of butter, and swish it around until melted.<\/span><\/div><\/li>
    • Just before serving, add the chopped rosemary, and orange juice, and stir briefly.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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