| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots |
| 2 |
tb |
Olive oil |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Chopped onions |
| 1 |
tb |
Chopped fresh Thyme leaves |
| 1 |
tb |
Chopped fresh Rosemary |
|
|
Leaves or fresh dill |
| 1 |
|
Orange cut into wedges |
INSTRUCTIONS
Trim and pare carrots, then cut in 1/2 length wise or cut crosswise in
half. Heat oil on high in large skillet (12-13 inch), place carrots closely
together in pan in single layer. Sprinkle with onion; grind pepper over.
Cover and cook medium low heat, turning once halfway through, for 30
minutes or until fork-tender. Liquid should be evaporated and carrots
beginning to caramelize at end of cooking time. Sprinkle with herbs.
Squeeze three or four wedges of orange over them. Toss well and serve with
remaining orange wedges on the side.
Taken from the Cedar Rapids Gazette paper food section dated December 12,
1993.
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