Active Time

　　25 min

　　Total Time

　　25 min

　　Carrots, braised in chicken broth and combined with shallots and fresh herbs, make a beautiful addition to the table, especially when you take advantage of the different-colored varieties found at farmers markets. You will also appreciate how small amounts of seasonings turn a taken-for-granted vegetable into something splendid. Don't reserve the recipe just for Thanksgiving; it would also be delicious with pork chops or a roast chicken.

　　

Ingredients

Makes 8 servings

　　3 pounds carrots, peeled

　　1 cup chicken stock or reduced-sodium chicken broth

　　1/2 pound shallots, thinly sliced

　　1/2 stick unsalted butter

　　1/4 cup chopped sage

　　1 tablespoon finely chopped thyme

　　1/4 teaspoon grated nutmeg

　　

Step 1

Cut carrots into 3-by 1/2-inch sticks.

　　

Step 2

Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.

　　

Step 3

Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.

　　

Step 4

Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.

　　

Step 5

Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.

　　

Step 6

Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.

　　

What to drink:

Step 7

Josmeyer Les Folastries

　　Gewürztraminer '05

　　Cooks' note: .

　　Carrots can be made 1 day ahead and chilled. Reheat over low heat.