Apple Juice and Rosemary Braised Carrots
A simple side dish that transforms carrots into a fragrant delight.
- Prep time: 10 minutes
- Cook time: 35 minutes
Who said carrots were boring? This braised carrot recipe will change your mind! With their little apple juice bath and rosemary fragrance, they become tender and flavorful. The perfect side dish to brighten up any main course.
Ingredients
Recipe steps
Prepare the vegetables
Peel and cut the carrots into chunks (diagonal cuts are particularly pretty). Slice the onion and lightly crush the garlic cloves with the flat side of a knife. Grate the lemon zest and chop the fresh rosemary.
Sauté the aromatics
Heat the olive oil in a large skillet over high heat. Add the crushed garlic and sliced onion. Cook for 2 minutes, stirring, until they start to brown.
Add the carrots and flavors
Add the carrots, chopped rosemary, and lemon zest. Mix well and cook for an additional 2 minutes so the flavors infuse.
Braise with apple juice
Pour the apple juice into the skillet. Let simmer for 3 minutes over medium-high heat, stirring occasionally, until almost all the liquid has evaporated and the carrots are tender.
Tips and variations
- For an even more indulgent version, add a knob of butter at the end of cooking to make the carrots shine.
- Replace the apple juice with vegetable broth for a more savory flavor, or with orange juice for a more tangy note.
- These carrots are delicious with thyme or sage instead of rosemary.
Anti-waste tips
Don’t throw away carrot tops if you have them! You can use them to:
- Make a delicious pesto by blending them with olive oil, pine nuts, and parmesan
- Add them to your soups and broths for extra flavor
- Finely chop them to flavor your salads and omelets
