The cooking time will vary depending on the kind and size of the carrots and on how soft you like them. I prefer mine with a little bite left to them.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have always loved glazed carrots. The addition of the shallots really kicks the taste up a notch. We make this recipe at Thanksgiving just about every year.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?