Glazed Carrots & Shallots with Thyme
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
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!