Carrots with Shallots

  • Servings: 8


  • 1 teaspoon coarse salt, plus more for water
  • 2 pounds carrots, peeled and cut crosswise on the diagonal into 1-inch pieces
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 large shallots (about 1 cup), thinly sliced into rings
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard


  1. Bring a medium saucepan of water to a boil and add salt. Add carrots, and cook until tender, 10 to 15 minutes. Drain well; set aside.

  2. Melt butter in a medium skillet over medium-high heat. Add shallots, and cook, stirring occasionally, until beginning to brown, 2 or 3 minutes. Stir in honey, mustard, and salt. Add carrots, and cook until heated through.


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