Glazed Carrots And Shallots With Thyme Recipes

SKILLET GLAZED CARROTS WITH THYME

Steps:

• Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.

GLAZED CARROTS WITH THYME

Steps:

• In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

GLAZED CARROTS & SHALLOTS

Steps:

• If using small or baby carrots, leave them whole; if using large carrots, cut them in half lengthwise. Set them flat side down and cut slices on the diagonal about 1/4 inch thick. Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put the vegetables in a pan large enough to hold them in a thin layer. Add the butter, water, salt, and sugar. Bring the liquid to a boil; reduce the heat to medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking to be sure the vegetables aren't too dry. Add a few drops of water if needed. Remove the lid, increase the heat to high, and cook, stirring frequently and scraping the bottom of the pot, until the carrots are caramelized and glazed, about another 10 minutes.

CARROTS WITH THYME

Steps:

• In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.

CARROTS WITH SHALLOTS, SAGE, AND THYME

Steps:

• Cut carrots into 3-by 1/2-inch sticks.
• 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.
• Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
• 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.
• Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
• Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

GARLIC AND THYME GLAZED CARROTS

Steps:

• Put the garlic, butter, and thyme in a large wide pan and cook for a couple of minutes.
• Add the carrots and toss together, then pour in enough stock to barely cover the carrots.
• Cover and simmer for 10 to 15 minutes until just tender, then increase the heat and cook until all the stock has evaporated and the carrots are glazed.
• Season with salt and pepper and serve.

HONEY-GLAZED CARROTS AND SHALLOTS

Steps:

• Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
• Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.

GLAZED BABY CARROTS WITH THYME

Steps:

• Rinse carrots & combine everything but thyme in a stainless steel or nonstick frying pan.
• Bring to a boil, cover & reduce heat to medium.
• Cook about 10 minutes, water should be evaporated & carrots tender.
• Stir carrots seveeral times for about 5 - 10 minutes (5 for glazed, 10 for lightly browned) I left the lid on between stirring.
• Remove from heat, stir in thyme & serve.