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.