Servings: 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.
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.
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