![](https://cdn.statically.io/img/www.allrecipes.com/thmb/j4jDrOxzDph2P5unhRdMh7Z3YsY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5346386-358bd903559b463db8cc1ca6318cbf4f.jpg)
Ingredients
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1 tablespoon butter
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1 pound baby carrots
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1 shallot, chopped
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2 tablespoons vegetable stock
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½ teaspoon thyme
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¼ teaspoon ground nutmeg
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¼ teaspoon ground sumac
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½ teaspoon chopped fresh rosemary
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½ teaspoon chopped fresh sage
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salt and ground white pepper to taste
Directions
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Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
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Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
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Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.
Nutrition Facts (per serving)
77 | Calories |
3g | Fat |
12g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 77 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 10% |
Cholesterol 8mg | 3% |
Sodium 118mg | 5% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 1g | 2% |
Vitamin C 4mg | 5% |
Calcium 48mg | 4% |
Iron 2mg | 8% |
Potassium 314mg | 7% |
* 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. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.