Pan Braised Carrots
1 pound small carrots, with tops on (about 2 bunches) or bagged baby carrots
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary
Juice of 1 orange
Sea salt and freshly ground black pepper
1. Trim the tops off the carrots, leaving about 1/2 inch of the green stem attached, and wash thoroughly.
2. Heat the olive oil and butter in a large sauté pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until tender and have a little color.
3. Add the rosemary and cook for 1 to 2 minutes longer, stirring occasionally. Stir in the orange juice, 1/2 cup of cold water, salt, and pepper. Cover, reduce the heat to low, and let the carrots simmer until nearly all of the liquid has cooked off, about 10 minutes. Season the carrots with more salt and pepper to taste and serve warm.