Carrots with Shallots, Sage, and Thyme

Ingredients for Carrots with Shallots, Sage, and Thyme

• 1.4kg carrots, peeled

• 240ml chicken stock or reduced-sodium chicken broth

• 230g shallots, thinly sliced

• 1/2 stick unsalted butter

• 60g chopped sage

• 1 tablespoon finely chopped thyme

• 1/4 teaspoons grated nutmeg

How to make Carrots with Shallots, Sage, and Thyme

Cut carrots into 3-by 1/2-inch sticks.

Bring stock to a boil with 3/4 teaspoons salt and 1/2 teaspoons pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.

Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.

Cook shallots in butter with 1/2 teaspoons each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.

Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.

Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.

Josmeyer Les Folastries Gewürztraminer '05

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.