Orange Glazed Carrots

Note from the Chef:

This dish is best when prepared in the same pan in which you have just cooked a cut of meat. The leftover bits of meat in the pan will deglaze with the orange juice and add extra deliciousness to your sauce.

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Instruction​

• Break apart your garlic bulb. Keep the cloves wrapped in their skins, but remove extraneous layers.

• Wash carrots and cut the stem off of each one, leaving about one centimeter. If some carrots are thicker than others, cut the thick ones in half long-ways to allow consistent cooking.

• Add glug (approximately 2 tablespoons) of olive oil to a saute pan and set on medium-high.

• Once the oil is warm, add your carrots and garlic cloves to the pan

• Season the carrots with salt and pepper

• Toss the carrots with tongs (or better yet, use your pan tossing skills) to fully coat the carrots in oil and seasoning, then set back on the heat making sure all carrots are making even contact with the pan.

• Toss periodically for about 5 minutes, then add in full springs of thyme and toss together. (We waited a while to add these because you do not want to overcook fresh herbs)

• Saute for another five or so minutes until the carrots start to "catch," or develop color.

• When the carrots are  near the desired softness, slice your orange into quarters (or halves or whatever, it doesn't matter)

• Squeeze the orange juice over the carrots. You should immediately see steam and sizzle, so stand back! If you don't see this, your heat is not high enough.

• On high, stir your carrots around quickly to evenly distribute the sauce. The sauce will thicken within about a minute or two. Serve immediately.