Herb Braised Carrots

Braised in butter and vegetable stock, these carrots are a quick and easy side dish seasoned with sumac, rosemary, nutmeg, and sage.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 77 Calories

Ingredients

• 1 tablespoon butter
• 1 pound baby carrots
• 1 shallot, chopped
• salt and ground white pepper to taste
• 2 tablespoons vegetable stock
• 0.5 teaspoon chopped fresh sage
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon thyme
• 0.5 teaspoon chopped fresh rosemary
• 0.25 teaspoon ground sumac

Recipe Instructions

Step 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.

Step 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.

Step 3

Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.