Carrots are grown all over the world
and are readily available in all seasons. They vary in color from orange, black,
pinkish, red, yellow and white.
Pan-Roasted Carrots
2 lbs. fresh carrots
2 T. olive oil
pepper, freshly ground
1 C. onion, chopped
1 T. fresh thyme, chopped
1 T. fresh rosemary, chopped
1 juice orange
Trim and pare carrots. With large carrots, cut off 4 to 6 inches of narrow end
of each, then cut wider end lengthwise in half. With small carrots, leave them
whole or cut crosswise in half. Heat oil on high in large (12 to 13 inch)
skillet, place carrots closely together in pan in single layer.
Sprinkle with onion; grind pepper over. Cover and cook over 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 3 or 4 wedges of orange over. Toss well and serve
hot with remaining orange wedges on the side.
