Tri – Color Carrots in an Orange Rosemary Glaze

Serves 8

Ingredients:

8 cups colored carrots, chopped
¾ C fresh squeezed orange juice
Handful fresh chopped rosemary
3 T butter
Salt and pepper
1 t corn starch

Method:

• Rinse and peel carrots before chopping. Heat a large sauté pan and add the butter. When melted and bubbling, add the carrots all at once, stirring occasionally until they begin to soften. When they are al dente, add the rosemary, a little at a time,and the salt and pepper to taste.
• Then add the orange juice and cover, letting the carrots braise for about 5 minutes until soft. I don’t like them mushy, though, so test often for texture desired.Now, add the cornstarch to a little water and stir. Add that to the pan, remove from heat, and stir immediately until juices thicken into a glaze. Serve immediately and garnish with remaining rosemary.