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Thanksgiving: Honey-Thyme Carrots

Source of Recipe


From "Perfect Party Food"






List of Ingredients



• 1/4 cup (1/2 stick) unsalted butter
  
• 1/2 cup chopped shallots
  
• 1-1/2 pounds baby carrots
  
• 2 Tbsp honey
  
• 2 tsp dried thyme
  
• 1/3 cup chicken broth
  
• 1 cup heavy cream
  
• 1/8 tsp ground nutmeg
  
• Salt and freshly ground black pepper, to taste
  






Instructions



1. In a large skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
   
   
2. Add the honey and thyme and stir until the honey has coated the vegetables. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
   
   
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.
   
   Serves 10
   
   ...............
   
   DO-AHEAD:
   
   At this point, you can let cool, cover, and refrigerate for up to 2 days. Reheat over medium heat before serving, being careful not to burn the carrots -- or microwave on 50 percent power 5 to 6 minutes, until heated through.