Carrots with Shallots, Sage, and Thyme Recipe

I was using the new Bing Food & Drink app to look for something different to include on our holiday menu and I came across this recipe for carrots with shallots, sage, and thyme. O-M-G they are so delicious! For me, this was my favorite dish on the table that day and I plan to make these carrots over and over again.

Using rainbow carrots adds a nice variation of color that looks festive. Also, use real whole carrots, do not use the already peeled chunks of carrots that we see so much of in the stores these days. Those carrots really do not have the same flavor as fresh whole carrots, preferably organic too.

One thing I wondered about is what to do with the carrot greens when I made this recipe. Do you have any recipe uses for them? Please do share your ideas!

shallotsShallots are a member of the onion family [shallot image source Evan Amos – Wikipedia Commons].They are much milder and are wonderful with almost any vegetable. I add them when roasting vegetables in the oven often. A small mandolin type slicer – I love my OXO hand-held slicer – is perfect for making those paper thin slices of shallots in a flash.

Using fresh sage and thyme is also important in this recipe. Dried herbs will not give the same impact. If you grow your own, great! If not, most grocery stores now have fresh herbs in bundles or little boxes in the produce section. If you have whole nutmegs, by all means use that freshly grated, but if not the nutmeg can be the already ground kind you probably already have in the spice cabinet.

The original recipe had a bit more butter – but you really do not need that much. In fact, if you wanted you could cut that back a little further and just add a touch of olive oil if you needed to. Remember, the recipe police will not come banging down your door if you make changes to a recipe based on what you like or dislike or have on hand. Just be open to trying new combinations of flavors though to keep your taste buds happy!

Do you think you will try this carrot recipe? How do you normally eat carrots?



Carrots with Shallots, Sage, and Thyme


  • 3lb carrots, peeled - preferably rainbow carrots
  • 1 cup reduced sodium chicken stock
  • 1/2lb shallots, very thinly sliced
  • 1/4 stick butter
  • 1/4 cup fresh sage, chopped finely
  • 2 tablespoons fresh thyme, stems removed, chopped finely
  • 1/4 teaspoon ground nutmeg


Cut your peeled carrots in about 1/2" sticks. If your carrots are on the smaller side, just split in half or quarters lengthwise. You can leave the carrots long though. Add broth to a large skillet and bring to a boil. Now add your carrots, lower the heat, cover and simmer the carrots about 15 minutes or until just tender. Take off the lid and let the remaining liquid reduce to almost nothing, another 5-7 minutes or so. Remove pan ingredients to a dish and hold.

Add the butter to the same pan and then add the shallots. Saute for about 5-6 ,minutes until the shallots are browned. Now add your chopped sage and thyme and the nutmeg. Stir often and cook another 1-2 minutes. Return carrots to the pan and toss to coat and mix the carrots with the shallots and herbs. Salt and pepper to taste.