Baby Carrot Confit with Orange Juice and Cumin
Tender baby carrots glazed in a reduced orange juice and cumin sauce, finished with butter for a rich and flavorful side dish. The carrots are cooked until just tender while maintaining their delicate sweetness.
4 servings
14 min
Ingredients
- •4 bunches baby carrots
- •1¼ cups fresh orange juice
- •1 teaspoon ground cumin
- •2 tablespoons butter
Cooking Instructions
- 1.
Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.
14 min
