Olive Oil-Poached Carrots & Shallots

Combine carrots, water and salt in a large saucepan. Bring to a boil over high heat and cook until almost tender, about 5 minutes. Drain and return the carrots to the pan.

Add oil, shallots and rosemary sprigs. Cook over the lowest possible heat, without simmering, until the vegetables are very tender, 30 to 40 minutes.

Using a slotted spoon, remove the carrots and shallots from the oil. Garnish with chopped rosemary, if desired.