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Ingredients25 m servings 77 cals
Original recipe yields 4 servings
- 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.
Per Serving: 77 calories; 3.2 g fat; 11.8 g carbohydrates; 1.1 g protein; 8 mg cholesterol; 118 mg sodium. Full nutrition
ReviewsRead all reviews 2
I did not have baby carrots so I just sliced some carrots up. I really like the tart flavor sumac adds but I don't think the nutmeg added anything to the recipe. Next time I will just leave it o...