Week 5: Braised Carrots

Braised Carrots


  • .5 pound small carrots, with tops on (about 2 bunches) or bagged baby carrots
  • 1 tablespoons olive oil
  • .5 tablespoon unsalted butter
  • .5 tablespoon chopped rosemary leaves
  • Juice of 1 orange
  • Sea salt and freshly ground black pepper


1. Wash the carrots thoroughly. Heat the olive oil and butter in a large pan over medium heat. Add the carrots .


2. Continue to cook, stirring from time to time, for about 8 minutes, until softened and color shows.


3. Stir in the orange juice, cold water, salt, and pepper. Cover and turn the heat to low, and let the carrots simmer until nearly all of the liquid has disappeared, likely 10 minutes. Season the carrots with more salt and pepper to taste and serve. Enjoy!


I chose this recipe because I wanted to try something vegetarian, and I also was not very hungry for a large portion of food. The way I incorporated braising was simply through braising the carrots in a pan over the stove with all of the ingredients, separated by steps. Overall, I would say that these were pretty good for a first time making something like this, and I will try to incorporate braising into more of my future recipes. I did also have to omit the rosemary leaves from the recipe, and I believe I likely missed out on a lot of flavor because of that. Next time, if I am in the mood for animal protein I would add a meat to braise and other ingredients as well. I think that adding more to this dish would certainly make this more of a meal, as in it's current state I think it could be better. For now, this would work as a side dish.

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