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Glazed Carrots with Shallots & Thyme




Source of Recipe


SurlaTable






Recipe Introduction


This is a perfect accompaniment to roast beef or chicken with mashed potatoes. Be sure to let the carrots and shallots caramelize and turn golden brown at the end.





List of Ingredients



• 1½ lb. carrots (about 8), peeled and trimmed
  
• 8 ounces shallots (about 5 or 6 medium), ends trimmed, peeled, and cut in half or in quarters if large
  
• About 1 cup homemade or low-salt chicken broth
  
• 2 Tbs. unsalted butter
  
• 2 tsp. kosher salt; more as needed
  
• 1 tsp. granulated sugar
  
• 1 tsp. chopped fresh thyme
  






Instructions



1. Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut each half into 1/4-inch-thick slices to make half-moons.
   
2. Put the carrots and shallots in a 10- to 12-inch sauté pan and add enough broth to come halfway up the sides of the vegetables. Add the butter, salt, and sugar and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 8 to 10 minutes. Uncover, add the thyme, and continue to boil until the liquid evaporates.
   
3. Continue to cook the carrots and shallots over medium-high heat, stirring occasionally, until they begin to caramelize and turn golden brown, 3 to 4 minutes. Taste and add a pinch more salt, if necessary, and serve
   






Final Comments


Serves 4 to 6