2 pounds carrots, washed & trimmed
2 tablespoons olive oil
1/4-1/2 cup chopped onions
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
juice from 1/2 orange
In a pan, heat oil over a high heat.
Add carrots in single layer.
Sprinkle with chopped onion and pepper.
Reduce heat to medium-low; cover and cook, turn after 15 minutes.
Continue cooking another 15 minutes or until fork-tender.
Liquid should be evaporated and carrots beginning to caramelize.
Sprinkle with fresh herbs.
Add orange juice over carrots.