1 pound Red Dog Farm carrots
1 tablespoon olive oil
1/4 cup chopped onions or shallots
Kosher salt and freshly ground black pepper, to taste
1/2 tablespoon chopped fresh Red Dog Farm thyme leaves
1/2 tablespoon chopped fresh Red Dog Farm rosemary leaves
1/2 large orange, cut into 4 wedges
Wash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large.
Heat the olive oil in a large 12-inch skillet over medium-high heat. Arrange the carrots in the pan in a single layer. Sprinkle with chopped onion, kosher salt, and freshly ground pepper.
Reduce heat to medium-low. Cover and cook for 15 minutes. Turn the carrots and continue cooking for about 15 minutes longer, or until fork-tender. The liquid should have cooked off and the carrots should be showing some caramelization at the end of the cooking time.
Sprinkle the carrots with the fresh herbs. Squeeze one of the orange wedges over the carrots.
Toss to coat thoroughly and serve with remaining orange wedges.
Optional: Add toasted sliced or slivered almonds or shredded or grated Parmesan cheese to the carrots just before serving.