Braised Carrots with Orange and Capers Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil
• 1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
• Sea salt or kosher salt
• 1 medium onion, halved and thinly sliced
• 2/3 cup thinly sliced celery
• 1 1/2 teaspoons minced garlic
• 1 can (14 1/2 oz.) diced tomatoes
• 1 cup low-sodium vegetable or chicken broth
• 1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
• 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons drained capers
• 2 tablespoons chopped Italian parsley