Servings: four as a side dish.
The combination of sweet carrots, shallots, and tangy tomato is an intriguing one. Orange zest adds a lovely aroma.
Although a Dutch oven (a deep, straight-sided flameproof casserole with a tight-fitting lid) is traditional for this recipe, a straight-sided sauté pan works, too. If you use a sauté pan, it should be about 3 inches deep and no more than 9 inches in diameter. That way, the vegetables will be snugly packed. Be sure it has a lid. Be extra careful when you take a sauté pan out of the oven: The handle will be extremely hot, so tie a kitchen towel around it to prevent burning yourself or others who might try to touch the pan, not realizing that it’s been in the oven.
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This recipe is really delicious and worth the extra effort, especially for a dinner party where you want your sides to shine along with the main. Note that 1.5 lbs of carrots doesn't go a long way; double the recipe if you're having a larger party.
Very tasty recipe and worth the work. I would have rated this as 5 stars but it is rather time consuming for a side recipe. My whole family ate all their carrots. Will make again.
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