Orange Carrots

I made this recipe for Thanksgiving. I was surprised to discover that many of my guests had never had this combination. How could this be? It’s so easy and so perfect. I sometimes believe that in our rush to embrace the latest exotic ingredients, we forget that there are some very delicious old standards that we should still be cooking and eating. This would be one of them.

Orange Carrots
(serves 4)

2 Tablespoons butter
1 pound carrots, cut into 3″ long x 1/4″ thick sticks
juice and zest of 1/2 orange
salt, about 1/4 teaspoon
1/4 teaspoon dried marjoram (optional)

Place all the ingredients in a large skillet. Cook, covered, over medium-low heat until carrots are nearly done, about 15-20 minutes. Remove the cover and increase the heat to medium-high. Cook off most of the liquid so that the carrots are glazed, stirring to prevent the carrots from sticking. Serve immediately.

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Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

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