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Herb Braised Carrots

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.

By Shyla Lane

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
77 calories; protein 1.1g; carbohydrates 11.8g; fat 3.2g; cholesterol 7.6mg; sodium 117.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

lutzflcat
Allstar
Rating: 4 stars
04/26/2018
4.25.18 The one thing that I always buy organic is carrots, never buy baby carrots. That being said, I diagonally cut my carrots into chunks and with the small amount of liquid called for in this recipe, I had concerns about whether or not the carrots would cook before the vegetable stock cooked out. So I did give them a bit of a head start by steaming them in the microwave for a couple minutes. I did not have fresh sage (that’s one herb I don’t grow), so I used dried and stirred it into the carrots along with the salt and a fresh grind of pepper, rather than using those three ingredients as a garnish. Very flavorful and savory side dish to pork roast, mashed potatoes and gravy. Read More
Helpful
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 4 stars
11/29/2016
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 out. If you want a change from your everyday boring carrots try this one! Read More
Helpful
(1)
lutzflcat
Allstar
Rating: 4 stars
04/25/2018
4.25.18 The one thing that I always buy organic is carrots, never buy baby carrots. That being said, I diagonally cut my carrots into chunks and with the small amount of liquid called for in this recipe, I had concerns about whether or not the carrots would cook before the vegetable stock cooked out. So I did give them a bit of a head start by steaming them in the microwave for a couple minutes. I did not have fresh sage (that’s one herb I don’t grow), so I used dried and stirred it into the carrots along with the salt and a fresh grind of pepper, rather than using those three ingredients as a garnish. Very flavorful and savory side dish to pork roast, mashed potatoes and gravy. Read More
Helpful
(1)
Kim Carter
Rating: 5 stars
04/14/2020
I added my own touches - a chopped potato and curry, cayenne, cumin and turmeric instead of the spices in the original recipe. Very yummy! Read More
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