Name: Buttered Carrots with Orange and Parsley
Total time: 40 min
Ingredients: 3 tablespoons unsalted butter; 2 pounds carrots , peeled and cut diagonally into 1/4-inch-thick slices; 2 teaspoons grated orange zest; Salt and pepper; 1 tablespoon finely chopped fresh parsley

Why This Recipe Works

We abandoned delicate ribbons for our Buttered Carrots with Orange and Parsley (which were a little too labor-intensive for our tastes) and instead sliced the carrots into thin pieces. The large amount of butter in some recipes we tasted resulted in greasy carrots. By cutting back just a little, we eliminated any greasiness.

Reducing the liquid exuded from the carrots on the stovetop concentrated its flavor. As an unexpected bonus, the milk solids in the butter began to brown, which added a nutty, caramelized dimension to the dish.

Before You Begin

Slice the carrots as evenly as you can so they cook at the same rate.

Instructions

Melt butter in large skillet over medium heat. Add carrots, zest, and ½ teaspoon salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.

Remove lid, add ¼ teaspoon pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with parsley and season with salt and pepper. Serve.