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.

Ingredients

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

Preparation

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.

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Reviews (7 reviews)

JillWalshaw | 12/26/2014
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!
HawkeyeWriter | 11/05/2014
Outstanding; much more than a side dish, it steals the show.
treisner | 01/03/2014
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.
JulieFromPortland | 05/25/2013
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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What We're Cooking Now

Name: Glazed Carrots & Shallots with Thyme
Yield: four to six. servings
Ingredients: 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