Name: Rosemary Carrots
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil; 2 pounds carrots, peeled and cut diagonally into 1/2-inch-thick pieces; 1/2 cup low-sodium chicken broth; 2 teaspoons brown sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 sprig fresh rosemary

Why This Recipe Works

We opted to roast our Rosemary Carrots in a skillet rather than the oven. We first browned the carrots in a little oil, then gently simmered them with a small amount of chicken broth for richness and flavor until tender. Slicing the carrots on a diagonal offered more surface area to brown, which helped develop flavor.

At first we merely threw in a handful of chopped rosemary in the carrots at the end of cooking, which resulted in a medicinal taste. We also tried infusing the oil before browning the carrots with a sprig of rosemary, but that led to little, if any, rosemary flavor. In the end, we added a sprig to the carrots with the broth instead of the oil. The water-rich environment coaxed flavor out of the herb, giving the sweet, toasty carrots a marked but mellow rosemary taste.

Before You Begin

When stirring the carrots in step 2, be sure to do so gently to prevent the rosemary leaves from falling off the stem.

Instructions

BROWN CARROTS Heat oil in large skillet over medium-high heat until shimmering. Cook carrots until golden brown, 10 to 14 minutes, stirring occasionally.

SIMMER Stir in broth, sugar, salt, and pepper. Add rosemary and simmer, covered, stirring occasionally, over medium-low heat until carrots are tender and liquid is nearly evaporated, 8 to 12 minutes. Remove lid and discard rosemary. Continue to cook until all liquid has evaporated, about 1 minute. Serve.