Carrots with Shallots, Sage and Thyme


    • 3 pounds carrots, peeled
    • 1 cup chicken stock or reduced-sodium chicken broth
    • 1/2 pound shallots, thinly sliced
    • 1/2 stick unsalted butter
    • 1/4 cup chopped sage
    • 1 tablespoon finely chopped thyme
    • 1/4 teaspoon grated nutmeg


    1. Cut carrots into 3-by 1/2-inch sticks.
    2. Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
    3. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
    4. Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
    5. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
    6. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.