Serves 4 as a side
Adapted from: Food Network
Originally from April 2013 on my old blog
This is a great, simple vegetable side dish. As you guys have heard me say time and time again, I love a vegetable side dish that’s more than just… a vegetable side dish. Yeah, you can steam some broccoli and call it a day, but I like to serve something that really looks like some thought and effort was put into it. Just because my mom requires some sort of vegetable in every dinner. This is perfect: very few ingredients, easy, quick, and tasty!
I served this as a side dish with Roasted Sweet Garlic Risotto with Mascarpone, Almonds and Breadcrumbs. I made the mistake of not letting the carrots cook long enough; the risotto was already fully cooked and I didn’t want it to get cold, so the carrots were still a little crunchy. The recipe only calls the carrots to cook for 5 minutes, but I would definitely suggest longer than that; at least 8 minutes or so.
- 1 pound baby carrots
- 4 shallots, sliced
- 4 tablespoons sliced almonds
- 4 tablespoons butter
- ¼ cup water
- pinch of sugar
- pinch of salt
- chopped tarrogan, optional (I didn’t use it)
In a saute pan, toast the sliced almonds over medium heat until lightly browned and fragrant. Set aside.
In a saute pan, melt 2 tablespoons of the butter over medium heat and add the sugar and salt. Add the shallots and saute until light brown, about 4 or 5 minutes. Add the baby carrots, water and remaining butter. Simmer until tender, golden and glazed, about 8 minutes.
Remove to a serving plate and top with the toasted almonds and sliced tarragon, if using.