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.
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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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