Carrots from a Garret
Invite warmth and rustic charm to your dinner table with "Carrots from a Garret," a simple yet flavorful side dish that elevates humble ingredients into a show-stopping delight. This recipe transforms tender, buttery carrots into a masterpiece, simmered alongside onions, garlic, fresh thyme, and a fragrant bay leaf in a light vegetable broth. Perfectly seasoned with salt and black pepper, the carrots are gently cooked until they absorb the rich flavors and are finished with a sprinkle of fresh parsley for a vibrant touch. Ideal for cozy family meals or elegant holiday spreads, this quick and easy dish requires just 10 minutes of prep and delivers comforting flavors in every bite. Looking for a new way to love carrots? This recipe is bound to become a household favorite, boasting wholesome ingredients and a satisfying rustic flair.
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Recipe Information
Ingredients
- 6 medium carrots
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 1 teaspoon fresh thyme
- 1 leaf bay leaf
- 1.5 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Peel the carrots and trim the ends. Cut each carrot into uniform-sized coins or sticks, about 1/4-inch thick.
Peel and finely chop the onion. Mince the garlic cloves.
Place a large skillet or sauté pan over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the chopped onion to the pan and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, thyme, and bay leaf. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the carrot pieces to the pan and toss them in the butter mixture to coat evenly.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Season with salt and black pepper. Stir to combine, then reduce the heat to low.
Cover the pan with a lid and let the carrots cook for 20-25 minutes, stirring occasionally, until they are tender and most of the liquid has reduced into a light sauce.
Remove the bay leaf and discard it. Taste and adjust seasoning if necessary.
Garnish the cooked carrots with a sprinkle of freshly chopped parsley before serving.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
