Ingredients
What you need:
2 bunches slender carrots with the tops on
2 tbsp. butter
2 tbsp. olive oil
juice of 1 orange
fresh rosemary, minced
salt and pepper to taste
Preparation
Snip off the green tops of the carrots, leaving about 1 inch of green. Heat the oil and butter in a large skillet over medium-high. Once the butter is melted, add the whole carrots in a single layer and let brown, turning once or twice, for about 8 minutes. Add the rosemary, salt, pepper and orange juice plus about ½ cup of water. Reduce the heat to medium-low, cover and cook until the carrots are tender, about 10 minutes, adding more water if necessary. Uncover and raise the heat to let any remaining liquid bubble away.
