- 1 pound small carrots, tops removed (use for carrot top pesto)
- 2 TBSP organic extra virgin olive oil
- 1 TBSP butter
- 1 TBSP chopped rosemary leaves
- Juice of 1 orange
- Sea Salt & Fresh ground black pepper
Wash the carrots and trim the tops off leaving about a half inch of the green stem attached.
Heat the olive oil and butter in a sauté pan over medium heat until the butter melts, add the carrots and cook for about 8 minutes or until crisp tender and still keeping their color, stirring occasionally.
Add the rosemary and cook for 1-2 minutes, add the orange juice, 1/2 cup cold water and salt and pepper. Cover, reduce heat to low and let the carrots simmer until nearly all the liquid has cooked off and they looked glazed, about 10 minutes.
Season to taste if more seasoning is desired.