Herb Braised Carrots Recipe

Ingredients

• 1 tablespoon butter
• 1 pound baby carrots
• 1 shallot, chopped
• 2 tablespoons vegetable stock
• teaspoon thyme
• teaspoon ground nutmeg
• teaspoon ground sumac
• teaspoon chopped fresh rosemary
• teaspoon chopped fresh sage
• Salt and ground white pepper to taste

Directions

Step 1: Heat butter in a large pan over medium heat until fully melted.

Step 2: Add the carrots and chopped shallot to the pan. Stir and cook until the carrots are well-coated with butter and the shallots are soft, about 5 minutes.

Step 3: Stir in vegetable stock, thyme, ground nutmeg, and ground sumac. Cover the pan, reduce the heat to low, and cook, stirring occasionally, until most of the liquid has evaporated, about 15 minutes.

Step 4: Remove the pan from heat. Garnish with chopped rosemary, sage, salt, and white pepper to taste. Serve immediately.

Nutrition Facts (per serving)

• Calories: 77
• Fat: 3g (4% DV)
• Saturated Fat: 2g (10% DV)
• Cholesterol: 8mg (3% DV)
• Sodium: 118mg (5% DV)
• Total Carbohydrate: 12g (4% DV)
• Dietary Fiber: 4g (13% DV)
• Total Sugars: 6g
• Protein: 1g (2% DV)
• Vitamin C: 4mg (5% DV)
• Calcium: 48mg (4% DV)
• Iron: 2mg (8% DV)
• Potassium: 314mg (7% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available data.

If following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.