Seared Rosemary Carrots

These carrots appear as part of my mid-winter festive meal. They’ve a heartening color for when the sun isn’t shining (not necessarily a problem in southern California), and provide a slightly sharp counterpoint to the richness of much of the rest of the meal. They also benefit from not being a fuss to prepare when there’s a lot going on just before dishing up a formal meal. They’ll sit quite happily, covered, in the pan for a while until you’re ready to serve.

Slightly sweet, slightly tart. We like ours cooked through, but if you like yours a bit crunchy, just reduce the water in the pan and the initial steaming time a little.

1 lb carrots, peeled and cut into thick julienne
1 tsp chopped fresh rosemary
1 orange, juiced (no pulp)
2 tbsp brown sugar
1 tsp lemon juice
1 tbsp margarine

Put the carrots in a large frying pan with 1/4”  or less of water, the rosemary, orange juice, brown sugar, and lemon juice. Bring to a gentle boil, and simmer until the carrots are almost cooked.

If necessary, boil hard until the liquid has all evaporated, then add the margarine and briefly sear the carrots, stirring frequently.

Variation: Use a small (12 oz) bottle of hard cider instead of the orange & lemon juice & water, and add a tsp of mild mustard; there is no need for the step involving the margarine as the cider makes a scant syrupy sauce N.B. You can also skip the brown sugar if the cider is sweet.

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