Herbed Carrots

  • Yield: 6 servings


1tablespoon olive oil
1pound fresh baby carrots
1/4cup orange juice
Black pepper to taste (freshly ground preferred)
1teaspoon dried thyme leaves
1teaspoon dried rosemary


  1. In a large skillet, heat the oil and place carrots closely together in pan in a single layer. Pour orange juice over carrots and sprinkle with ground pepper. Cover and cook over medium-low heat, turning once halfway through, for 30 minutes or until fork-tender. When carrots are tender, sprinkle with thyme and rosemary. Toss well and serve hot.

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