Things You'll Need:
- 4 bunches of slender carrots with the tops
- 4 tbsp. butter
- 4 tbsp. olive oil
- Orange juice from one whole orange
- 1/2 cup water
- Fresh rosemary, finely minced
- Salt
- Freshly ground black pepper
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Step 1
Preheat the oven to 375 degrees F. Peel the carrots and slice them on the diagonal 1/4 inch. Peel and thinly slice the garlic.
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Step 2
Set a large, ovenproof skillet on the stove over low heat. Melt the butter. Add the carrots, garlic and thyme (on the stem) to the butter. Season with salt and pepper.
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Step 3
Cook the carrots for about 10 minutes until they're tender. Toss them frequently with tongs. Slowly bring the chicken stock to a boil. Remove the pan from the heat.
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Step 4
Set a piece of parchment paper directly over the carrots and put a lid on the skillet. Place the pan in the oven until the carrots are tender.
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Step 5
Take the pan from the oven. Discard the parchment paper and herb. Serve the carrots immediately.
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Step 6
Make the recipe ahead and store the braised carrots in the refrigerator up to 24 hours. Re-heat gently to avoid overcooking.
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Step 1
Trim green carrot tops. Heat up oil and butter in a large skillet over medium heat.
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Step 2
Add the whole carrots in a single layer to the melted butter. Cook until the carrots brown, about 8 minutes. Turn the carrots once or twice.
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Step 3
Add the orange juice and water to the pan. Add the rosemary, salt and pepper.
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Step 4
Cover the pan and reduce the heat to low. Cook about 10 minutes until the carrots are tender. Monitor the pan closely and add more water as needed.
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Step 5
Remove the lid. Increase the heat under the pan so that any remaining liquid will cook off. Serve the carrots immediately in a long, narrow dish.
