Name: Carrots with Shallots, Sage, and Thyme
Cook time: 25 min
Total time: 25 min
Yield: Makes 8 servings
Ingredients: 3 pounds carrots, peeled; 1 cup chicken stock or reduced-sodium chicken broth; 1/2 pound shallots, thinly sliced; 1/2 stick unsalted butter; 1/4 cup chopped sage; 1 tablespoon finely chopped thyme; 1/4 teaspoon grated nutmeg

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Carrots with Shallots, Sage, and ThymeRoland Bello

Carrots, braised in chicken broth and combined with shallots and fresh herbs, make a beautiful addition to the table, especially when you take advantage of the different-colored varieties found at farmers markets. You will also appreciate how small amounts of seasonings turn a taken-for-granted vegetable into something splendid. Don't reserve the recipe just for Thanksgiving; it would also be delicious with pork chops or a roast chicken.

Cooks' note: .

Carrots can be made 1 day ahead and chilled. Reheat over low heat.

Recipe notes

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