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.

Shyla Lane
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Ingredients

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

Directions

Instructions Checklist
  • 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

77 calories; 3.2 g total fat; 8 mg cholesterol; 118 mg sodium. 11.8 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

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
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(1)
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
(1)
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
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