Sarah Anne Ward
Embrace the fall trend with this vibrant side of sweet, tender carrots splashed with citrus and crunchy toasted pecans.
Recipe information
Yield
6 Servings
Ingredients
2
tablespoons butter
2
pounds rainbow carrots, peeled and quartered lengthwise and cut in half (if large); carrot should be no longer than 4-inches and no wider than ¾-inch
¾
tsp salt
¼
tsp freshly ground black pepper
1
orange, zested (about 1 tsp.) and then juiced (about 1/3 cup juice)
1
cup plus 1 Tbsp. Pacific organic free range chicken broth
¼
cup roughly chopped toasted pecans
Need to make a substitution?
Preparation
Heat butter in a large sauté pan over medium heat. When bubbling, add carrots, salt, and pepper; toss to coat. Add orange juice and 1 cup chicken broth; arrange carrots as flatly as possible in the pan. Bring liquid to a simmer and cook, stirring frequently so carrots cook evenly, 15 minutes, until carrots are tender, but still have a slight crunch. Remove carrots from pan, leaving juices behind, and place on a serving dish. Add remaining Tbsp. broth and orange zest to pan; whisk over low heat until incorporated. Drizzle over carrots and top with pecans.