SIDE DISH

NANCY ANCRUM'S PAN-BRAISED CARROTS WITH ORANGE AND ROSEMARY

Be sure to get carrots with the tops on them, the kind Bugs Bunny eats. Specialty markets such as Epicure and Fresh Market carry them.

• 1 pound carrots, with tops on (about 2 bunches)

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 1 tablespoon chopped fresh rosemary

• Juice of 1 orange

• ½ cup cold water

• Sea salt and freshly ground pepper to taste

Peel the carrots and trim the tops, leaving about an inch of the green stem attached; wash thoroughly.

Heat the olive oil and butter in a large sauté pan over medium heat. Add the carrots and cook, turning them with tongs from time to time, until they are tender and have a little color.

Add the rosemary and cook for 1 to 2 minutes, turning carrots once or twice.

Add the orange juice and water. Cover and reduce heat to low. Let carrots simmer until almost all the liquid has cooked off, about 10 minutes. Season with salt and pepper. Makes 6 servings.

Source: Adapted from Fresh Every Day by Sara Foster (Clarkson Potter, $35).

Per serving: 95 calories

(61 percent from fat),

6.6 g fat (1.9 g

saturated, 3.8 g

monounsaturated),

5.1 mg cholesterol,

0.8 g protein, 8.8 g

carbohydrates, 2.2 g

fiber, 52.7 mg sodium.