Monday, December 20, 2010

Pan-Roasted Rosemary Carrots

Another carrot recipe! Perfect for your Tiny Tables Christmas dinner. I found this recipe in  Cooking for Two: 2010 one of those America's Test Kitchen cookbooks I love so much. This is a very simple side dish and even if you don't like carrots, you'll probably like these. I watched my taste testers devour these bad boys with no question.

Sure, you could make green bean casserole (hopefully with green beans you froze from the farmers market this summer). But here at Tiny Tables, we're all about enjoying the produce of the season. My carrots were kind of large, so I used three instead of four. The rosemary came from a neighbors yard (they have like three huge bushes - I never pay for rosemary).

Really simple recipe. Basically, you are sauteing the carrots until they get a nice browned look. Then you add the chicken broth and rosemary, cover, and steam the carrots in the liquid until they become tender. Then you take the top off and let the broth evaporate to form this really nice glaze. Voila!

Do you have a recipe that has simple ingredients but flavorful results? Share your recipe in the comments section!

Pan-Roasted Rosemary Carrots
(Serves two)

1 tablespoon vegetable oil
4 carrots, peeled and sliced 1/2 in thick on the bias
Salt and pepper
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
1 small sprig fresh rosemary

1. Heat the oil in a 10-inch skillet over medium-high heat until shimmering. Add the carrots, 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until the carrots are golden brown, 8 to 10 minutes.

2. Stir in the broth and sugar, then add the rosemary sprig and bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring occasionally until the carrots are tender, 6 to 10 minutes.

3. Uncover, remove and discard the rosemary sprig, and continue to cook until the liquid evaporates, about 1 minute. Season with salt and pepper to taste and serve.