Braised Carrots and Shallots


  • 1 pound(s) carrots
  • 4 small shallots
  • 0.5 cup(s) low-sodium chicken broth
  • 1 thyme sprig
  • 1 tablespoon(s) extra-virgin olive oil

In a medium, deep skillet, heat the olive oil until shimmering. Add the carrots and shallots and cook over moderately high heat until lightly browned, about 4 minutes. Add the chicken broth and thyme. Cover and simmer over low heat until the carrots are very tender and lightly glazed, about 25 mi...

View full recipe at Food & Wine


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