Orange Braised Carrots
Tender carrots braised in a divine orange sauce with the right touch of cinnamon and freshly grated nutmeg!
Equipment
- Large sauté pan with lid
Ingredients
- 3 large navel oranges
- 3 tablespoons butter
- ⅓ cup dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 12 to 16 small carrots, scrubbed and ends trimmed
Instructions
- Zest 1 of the oranges and then juice it along with one of the other oranges. You should have about 1 teaspoon orange zest and about 1 cup orange juice. Slice the remaining orange.
- Melt the butter in a large sauté pan over medium heat. Add the brown sugar along with the cinnamon and nutmeg. Pour the orange juice into the pan and cook until the brown sugar has melted, about 5 minutes. Stir in the orange zest.
- Toss in the carrots stirring to coat them in the orange braising liquid.
- Place the slices of orange over the top of the carrots. Reduce the heat to medium-low and cover the pan. Cook the carrots for about 30 to 35 minutes, spooning the braising liquid over the carrots about every 10 to 15 minutes. Continue cooking until the carrots are tender when pierced with the tip of a sharp knife.