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.
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1-1/2 lb. carrots (about 8), peeled and trimmed
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8 oz. shallots (about 5 or 6 medium), ends trimmed, peeled, and cut in half or in quarters if large
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About 1 cup homemade or low-salt canned chicken broth
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2 Tbs. unsalted butter
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2 tsp. kosher salt; more as needed
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1 tsp. granulated sugar
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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
by fishshirt,
5/12/2012always an amazing side, always make for special occasion meals, but easy enough as well for everyday ones too.
by Angie123,
11/25/2010Very 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.
by sewapel,
10/28/2009
by FoodieNerd,
2/14/2008These 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!
