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Sauteed Carrots and Onions

This is my sister-in-law's famous recipe for the BEST CARROTS! Sautéing them with shallots and fresh thyme makes them next-level. Perfect for Easter!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 Servings
Calories: 135 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 10-12 medium carrots peeled
  • 4-5 shallots
  • 1 cup chicken broth *
  • 2 tablespoons salted butter
  • 1-2 tablespoons fresh thyme chopped
  • 1/2 teaspoon salt more to taste
  • pepper to taste

Instructions

    Cup of Yum
  1. Slice off the ends of the peeled carrots. Slice each carrot at a sharp angle into 2-3 pieces. Slice each piece lengthwise. (photos above) Place carrots in a 12-inch high-sided skillet.
  2. Chop off the ends of the shallots. Slice them lengthwise. (see photos)
  3. Add the shallots to the pan.
  4. Add 1 cup chicken broth. The liquid should go halfway up the vegetables. Add more broth if it doesn't.
  5. Turn the heat up to high until the mixture reaches a boil, then reduce heat to medium. Cover but leave the lid askew so that steam can vent out. Cook for 8-10 minutes, or until the carrots are crisp-tender.
  6. Remove the lid and continue cooking until all the liquid has cooked off.
  7. Add 2 tablespoons butter and 1-2 tablespoons fresh thyme.
  8. Season with 1/2 teaspoon salt and pepper to taste.
  9. Cook until the butter is melted and brown spots appear on some of the shallots.
  10. Add more salt and pepper to taste and serve hot!

Notes

  • *I used 1 cup water, 1 teaspoon chicken Better Than Bouillon, as usual.
  • If you want to make these ahead of time, make the recipe and usual and store covered in the fridge for 1 day. When you are ready to eat, add the carrots back to a pan and cook over medium heat until warmed through. I used a non-stick pan when I reheated so they didn't stick. I would imagine that there would be enough butter on the carrots that they wouldn't stick, but if you are nervous spray the pan first.

Nutrition Information

Serving 1cup Calories 135kcal (7%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 15mg (5%) Potassium 631mg (18%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 25737IU (515%) Vitamin C 18mg (20%) Calcium 72mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 135

% Daily Value*

Serving 1cup
Calories 135kcal 7%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 15mg 5%
Potassium 631mg 13%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 25737IU 515%
Vitamin C 18mg 20%
Calcium 72mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.