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Carrots with Shallots, Sage, and Thyme

By Ian Knauer

4.5

(56)

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Carrots with Shallots, Sage, and ThymeRoland Bello

Carrots, braised in chicken broth and combined with shallots and fresh herbs, make a beautiful addition to the table, especially when you take advantage of the different-colored varieties found at farmers markets. You will also appreciate how small amounts of seasonings turn a taken-for-granted vegetable into something splendid. Don't reserve the recipe just for Thanksgiving; it would also be delicious with pork chops or a roast chicken.

Cooks' note: .

Carrots can be made 1 day ahead and chilled. Reheat over low heat.

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