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Orange Rosemary Carrots

4 | 1 Reviews
Total Time:Prep/Total Time: 30 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Arlene Butler, Ogden, Utah

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Jul. 12, 2023

Our whole family loves rosemary, and I grow it along with carrots in my garden every year. This is a delicious recipe to use them both together. —Arlene Butler, Ogden, Utah

TEST KITCHEN APPROVED

Orange Rosemary Carrots

4 | 1 Reviews Add your review
Yield:2 servings
Prep:10 min
Cook:20 min
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon finely chopped shallot or red onion
  • 1 garlic clove, minced
  • 3 medium carrots, cut into 1/2-in. slices
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 1 tablespoon thawed frozen orange juice concentrate
  • 1/2 teaspoon minced fresh rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Minced fresh parsley, optional
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Directions

  1. In a small saucepan, melt butter over medium-high heat. Add shallot; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
  2. Stir in carrots. Add brown sugar, water, orange juice concentrate, rosemary, salt and pepper. Reduce heat to medium-low. Cook, covered, until carrots are crisp-tender, 15-20 minutes. Uncover and cook until liquid is reduced by half, 1-2 minutes. If desired, sprinkle with fresh parsley.

Nutrition Facts

3/4 cup: 133 calories, 6g fat (4g saturated fat), 15mg cholesterol, 260mg sodium, 20g carbohydrate (14g sugars, 3g fiber), 1g protein.
Tester
Margaret Knoebel
Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...
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Margaret Knoebel
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