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Glazed Carrots & Shallots with Thyme

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Serves four to six.

This is a perfect accompaniment to roast beef or chicken with mashed potatoes. Be sure to let the carrots and shallots caramelize and turn golden brown at the end.

  • 1-1/2 lb. carrots (about 8), peeled and trimmed  
  • 8 oz. shallots (about 5 or 6 medium), ends trimmed, peeled, and cut in half or in quarters if large
  • About 1 cup homemade or low-salt canned chicken broth
  • 2 Tbs. unsalted butter
  • 2 tsp. kosher salt; more as needed
  • 1 tsp. granulated sugar
  • 1 tsp. chopped fresh thyme

Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut each half into 1/4-inch-thick slices to make half-moons. Put the carrots and shallots in a 10- to 12-inch sauté pan and add enough broth to come halfway up the sides of the vegetables. Add-the butter, salt, and sugar and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 8 to 10 min. Uncover, add the thyme, and continue to boil until the liquid evaporates. Continue to cook the carrots and shallots over medium-high heat, stirring occasionally, until they begin to caramelize and turn golden brown, 3 to 4 min. Taste and add a pinch more salt, if necessary, and serve.

Photo: Sarah Jay

The flavors here are delicious, and my guests gave this recipe rave reviews! A few caveats though for success: (1) I like including parsnips in root vegetable dishes, but it doesn't work in this dish - they cook much faster than the carrots and go mushy (I guess you could add them in later). (2) I think the cooking time is too long here - err on the side of undercooked, and then you still have time for the carmelizing without overcooking; (3) Similarly start with less broth - you can always add more if required for cooking. I found the vegetables were already getting overcooked and I was pouring excess broth off. Seriously, it is excellent, just avoid overcooking!

Outstanding; much more than a side dish, it steals the show.

This was a huge hit with all of my dinner guests (who often have wildly differing opinions on food). We used a couple extra carrots because the ones at our grocery store were on the smaller side. I thought that the flavors balanced really nicely and the glaze added just a touch of texture and flavor without being too saucy and overpowering. I will definitely make this again.

This is a delicious, festive side that's now a favorite for family occasions. Even avowed carrot-haters request it. I go easy on the salt because it does get salty easily.

always an amazing side, always make for special occasion meals, but easy enough as well for everyday ones too.

Very disappointed with this dish. Way to salty, even after I used only ½ the amount of salt (1tsp). The shallots over powered the taste of the carrots. Will not make this dish again.

These were the best carrots I've ever had! I cooked them less then the 8 minutes it called for in order to keep them kind of crispy. In order to do this I had to use about a 1/2 cup of the chicken stock. These were a big hit at the dinner table...almost the starring dish!

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