Monday, June 21, 2010

Pan Roasted Carrots

I love when carrots are tender and sweet, when they've been roasted with meat in the oven for a long time, but sometimes I'm not roasting anything else, so I've found a great recipe that achieves the same taste, but on the stovetop and in less time!  They're sweet and tender and have a hint of rosemary flavor.

Pan Roasted Carrots  (from Cooking for Two, by America's Test Kitchen)
makes 2 servings

1 tablespoon vegetable oil
4 carrots, peeled and sliced 1/2 inch thick on the bias (diagonally)
salt and pepper
1/2 cup chicken broth
1 teaspoon brown sugar
1 small sprig rosemary (about 3 inches)

  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, about 8 to 10 minutes.
  Stir in the broth and sugar, then add the rosemary sprig and bring to a simmer.  Reduce heat to medium-low, cover, and cook, stirring carefully, until the carrots are tender, 6 to 10 minutes.
  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.


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