Braised Carrots with Orange and Capers

Braised Carrots with Orange and Capers
Photo by Dan Goldberg


  • Sea salt or kosher salt
  • 1 cup low-sodium vegetable or chicken broth
  • 2/3 cup thinly sliced celery
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 tablespoons drained capers
  • + 5 more ingredients
    • 1 medium onion, halved and thinly sliced
    • 1 can (14 1/2 oz.) diced tomatoes
    • 1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
    • ½ orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
    • 1 ½ teaspoons minced garlic

1. Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan. 2. Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, a...

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