Description
A simple and flavorful sautéed carrots and onions recipe featuring tender carrots cooked with shallots, chicken broth, butter, and fresh thyme. This dish is perfect as a savory side that highlights natural sweetness and herbaceous notes with a delicious browned finish.
Ingredients
Scale
Vegetables
- 10-12 medium carrots, peeled
- 4-5 shallots
Liquids and Fats
- 1 cup chicken broth
- 2 tablespoons salted butter
Seasonings
- 1-2 tablespoons fresh thyme, chopped
- 1/2 teaspoon salt (more to taste)
- Pepper, to taste
Instructions
- Prepare the Carrots: Slice off the ends of the peeled carrots. Cut each carrot at a sharp angle into 2-3 pieces, then slice each piece lengthwise. Place the sliced carrots into a 12-inch high-sided skillet.
- Prepare the Shallots: Chop off the ends of the shallots and slice them lengthwise. Add the sliced shallots to the skillet with the carrots.
- Add Broth: Pour in 1 cup of chicken broth, ensuring the liquid reaches about halfway up the vegetables. Add more broth if necessary.
- Boil and Simmer: Turn the heat to high and bring the mixture to a boil. Reduce the heat to medium and cover the skillet, leaving the lid slightly ajar to allow steam to vent. Cook for 8-10 minutes until the carrots are crisp-tender.
- Cook Off Liquid: Remove the lid and continue cooking until all the liquid has evaporated from the skillet.
- Add Butter and Thyme: Stir in 2 tablespoons of salted butter and 1-2 tablespoons of fresh chopped thyme.
- Season: Add 1/2 teaspoon of salt and pepper to taste.
- Brown Shallots: Cook the mixture until the butter is melted and brown spots appear on some of the shallots, enhancing flavor and texture.
- Final Seasoning: Adjust salt and pepper to your taste.
- Serve: Serve the sautéed carrots and onions hot as a delicious side dish.
Notes
- Adding the broth helps steam and tenderize the carrots while infusing flavor.
- Leaving the lid slightly ajar during simmering helps control moisture for the right texture.
- You can substitute fresh thyme with dried thyme if needed, but reduce the amount by half.
- Butter adds richness and helps brown the shallots for a caramelized finish.
- Adjust seasoning at the end to suit your taste preferences.
