Ingredients
4
4 servings
- •1 tablespoon butter
- •1 pound baby carrots
- •1 shallot, chopped
- •2 tablespoons vegetable stock
- •½ teaspoon thyme
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground sumac
- •½ teaspoon chopped fresh rosemary
- •½ teaspoon chopped fresh sage
- •salt and ground white pepper to taste
Instructions
- 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.
- 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.
- Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.
Nutritional Facts
Per 4 servings
- Calories: 77
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 4g
- Protein: 1g
- Sugar: 6g
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