Tri – Color Carrots in an Orange Rosemary Glaze

Serves 8


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


  • 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.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking