- 1 tablespoon butter
- 1 pound baby carrots
- 1 shallot, chopped
- 2 tablespoons vegetable stock
- 1/2 teaspoon thyme
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground sumac
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh sage
- salt and ground white pepper to taste
- Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
- Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
- Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.
04/16/2018
recipepes.com
Herb Braised Carrots, recipe
PT15M
PT1H
5
455 calories
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