Glazed Carrots & Shallots with Thyme

Glazed Carrots & Shallots with Thyme
Photo by Sarah Jay


  • 2 tsp. kosher salt; more as needed
  • 1-½ lb. carrots (about 8), peeled and trimmed
  • 2 Tbs. unsalted butter
  • 8 oz. shallots (about 5 or 6 medium), ends trimmed, peeled, and cut in half or in quarters if large
  • 1 tsp. granulated sugar
  • About 1 cup homemade or low-salt canned chicken broth
  • 1 tsp. chopped fresh thyme

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...

View full recipe at Fine Cooking


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