Glazed Carrots & Shallots

Glazed Carrots & Shallots
Photo by Scott Phillips


  • 1-½ lb. carrots, peeled
  • 6 shallots
  • 1/3 cup water
  • 2 to 3 Tbs. granulated sugar
  • 1 tsp. kosher salt
  • 4 Tbs. unsalted butter, cut into pieces

If using small or baby carrots, leave them whole; if using large carrots, cut them in half lengthwise. Set them flat side down and cut slices on the diagonal about 1/4 inch thick. Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put the vegetables in a pan lar...

View full recipe at Fine Cooking


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