Recipe - Melokakaronia Me Smigdali (Fenekia)

2 pound Carrots
2 tablespoon Olive oil
Freshly ground black pepper
One half cup Chopped onions
1 tablespoon Chopped fresh Thyme leaves
1 tablespoon Chopped fresh Rosemary
Leaves or fresh dill
1 Orange cut into wedges

Trim and pare carrots, then cut in One half length wise or cut crosswise in
half. Heat oil on high in large skillet (1213 inch), place carrots closely
together in pan in single layer. Sprinkle with onion; grind pepper over.
Cover and cook medium low heat, turning once halfway through, for 30
minutes or until forktender. Liquid should be evaporated and carrots
beginning to caramelize at end of cooking time. Sprinkle with herbs.
Squeeze three or four wedges of orange over them. Toss well and serve with
remaining orange wedges on the side.

Taken from the Cedar Rapids Gazette paper food section dated December 12,
1993.