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Buttered Carrots with Rosemary and Orange (Durotherm)
Avoid large carrots, which can have a hard texture and little flavor. Serve with chicken or pork. For an alternative, substitute fresh thyme leaves for the rosemary.
6
Servings
35 minutes
5 minutes active
Ingredients
-
2
tablespoons salted butter
-
4
wide strips orange zest
Directions
-
01In a 5.3-quart Durotherm over medium-high, combine the butter, orange zest and rosemary. When the butter has melted, stir in the carrots, sugar and ¾ teaspoon salt. Cover and cook until steam escapes and the lid spins easily, about 2 minutes.
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