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Are you like me?
Have you so overindulged yourself over the past 2 weeks, that the idea of another cookie or rich whatever-it-is seems just too much?
Not that the holidays weren’t magnificent, because they definitely were. Friends, family, food, gifts, food, good times, togetherness, food. All wonderful in their abundance. But – enough, already.
I need some veggies. Since we are in the middle of big winter storm, the garden is, of course, out of the question. So rummaging in the fridge, I find… carrots! Hmmmm – something with carrots…
But not too healthy, because if I want to be very very healthy, I will just go eat a raw carrot, you know? I’m looking for something that will be kind of bridge between the decadence of the past couple weeks and any New Year’s resolutions I may have considered making. So, how about Carrots with Rosemary and Thyme?
These carrots are not from the garden, but most of the other ingredients are: we are still enjoying shallots from the garden, and I have a few fresh herbs I salvaged from the pots out front. We, so far, haven’t really tried any long-term solutions for storing carrots through the cold months. They are so cheap in the store all winter, that I can’t feel very bad about buying them. We are kicking around ideas for a root cellar, but so far, that is all we have – ideas.
I used a mandoline for slicing these – a gift from my daughter some years ago that I wasn’t sure I would ever find useful. I just bought my third one, because I have found it to be so useful that when one becomes dull, I can’t live without it. It makes short work of a pile of carrots, but you can use a nice sharp knife if you prefer.The mandoline makes sure that you get nice, thin slices though, and for me, that means no blanching or pre-cooking, when I am making just a pound of carrots for the two of us. If you are going to double the recipe, or you know you’ll be in a rush later on, you can blanch the carrots in boiling, salted water for about 3 minutes, and then rinse in cold water and shake dry. You will be done with this fast dish practically before you get started!
Carrots with Rosemary and Thyme
- 1 pound of carrots peeled and sliced into 1/4 inch slices
- 1 tablespoon olive oil
- 1-2 teaspoons butter
- 2 good-sized shallots chopped finely [3 tablespoons]
- 2 teaspoons fresh minced rosemary
- 1 teaspoon fresh thyme leaves
- 1 tablespoon sherry vinegar
- Add the olive oil and butter to a wide saute pan, and heat until butter melts.
- Have the heat at medium, and add the carrots.
- Saute the carrots, stirring about every minute for about 5 minutes.
- Add the shallot and rosemary, and saute another 3 minutes, stirring every minute or so.
- Add the thyme and saute another 2 minutes.
- Add the sherry vinegar, and cook until it is pretty much evaporated.
- Serve immediately.
There you go- a lovely side dish that would grace any meal with some fresh bright flavor!