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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

Description

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

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