Bring a punch of color to the table with this vibrant dish of citrusy flavored carrots.
Makes 6-8 servings
2 pounds (450 g) Heirloom Carrots
2 tablespoons (30 g) unsalted butter
1 tablespoon (15 ml) olive oil
3 cloves of garlic
1/4 cup (120 ml) vegetable stock
1/4 cup (120 ml) fresh orange juice
1 tablespoon (15 ml) brown sugar
6-8 sprigs of fresh thyme
4 small bay leaves
Freshly ground black pepper
Scrub and trim the carrots, leaving a ½ inch (13 mm) of the green tops. If carrots are thick, cut them in half lengthwise.
Melt the butter with the olive oil in a large frying pan over medium heat. Crush the garlic and add to the pan along with the thyme. Saute for 1 minute. Stir in the vegetable stock, orange juice, brown sugar and bay leaves. Add the carrots and season with salt and pepper. Cover and reduce the heat to medium-low and gently simmer for 10-15 minutes until the carrots are tender.
Uncover and let all the liquid reduce allowing the carrots to caramelize, gently turn them over on all sides until the fully glazed.