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This tangy dish makes a great side for roast meats. You can also brown some chopped bacon or pancetta in the pan before you add the carrots in step 1 (no need for the olive oil in that case) to turn it into a lively main-dish stew. The Viognier will still be a great match. Prep and Cook Time: 1 1/2 hours.

This Story Originally Appeared On sunset.com


Credit: Dan Goldberg

Recipe Summary test

Makes 4 side-dish servings


Ingredient Checklist


Instructions Checklist
  • Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.

  • Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.

  • Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.

  • Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.

  • Wine pairing: Aromatic but crisp Viognier, with honeyed citrus and a few minerals. Best in our pairing: Miner Family Simpson Vineyard 2004 (California; $20), Eberle Mill Road 2004 (Paso Robles, CA; $18), and R.H. Phillips EXP 2003 (Dunnigan Hills, CA; $14).

  • Flavor bridges: The classic honey-tangerine notes in a totally dry Viognier seem sweet and throw a line to the sweetness in carrots. The orange in this dish clinches the deal. Aromatic, floral qualities in the wine give it weight; long braising does the same for the carrots. Minerals under the wine's fruitiness link to the briny capers.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

165 calories; calories from fat 41%; protein 3.2g; fat 7.4g; saturated fat 1g; carbohydrates 25g; fiber 6.1g; sodium 431mg.