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Rosemary Carrots

From

April​/May 2009

Rosemary Carrots

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.

Serves 4 to 6

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

Ingredients

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