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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.