Herb Braised Carrots
Description
Braised in butter and vegetable stock, these carrots are a quick and easy side dish seasoned with sumac, rosemary, nutmeg, and sage.
Ingredients
•
1 tablespoon butter
•
1 pound baby carrots
•
1 shallot, chopped
•
2 tablespoons vegetable stock
•
1/2 teaspoon thyme
•
1/4 teaspoon ground nutmeg
•
1/4 teaspoon ground sumac
•
1/2 teaspoon chopped fresh rosemary
•
1/2 teaspoon chopped fresh sage
•
salt and ground white pepper to taste
Directions
1
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.
2
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.
3
Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.