Best 9 Carrots With Shallots Recipes

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"Carrots with shallots" is a classic side dish that can be served with a variety of main courses. The natural sweetness of carrots pairs well with the savory flavor of shallots, and the combination of the two vegetables creates a dish that is both delicious and visually appealing. This article will explore various recipes for cooking carrots with shallots, ranging from simple sautéed dishes to more complex braised creations. We will also discuss different ways to season and serve this versatile side dish, ensuring that you can find the perfect recipe to suit your taste and dietary preferences.

Here are our top 9 tried and tested recipes!

EASY ROASTED CARROTS AND SHALLOTS



Easy Roasted Carrots and Shallots image

This carrot and shallot side dish goes well with roast chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 6

2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
12 ounces shallots (about 10), peeled and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.

Nutrition Facts : Calories 217 g, Fat 7 g, Fiber 7 g, Protein 4 g

GLAZED CARROTS & SHALLOTS



Glazed Carrots & Shallots image

The cooking time will vary depending on the kind and size of the carrots and on how soft you like them. I prefer mine with a little bite left to them.

Provided by Seen Lippert

Categories     Side dishes

Yield four.

Number Of Ingredients 6

1-1/2 lb. carrots, peeled
6 shallots
4 Tbs. unsalted butter, cut into pieces
1/3 cup water
1 tsp. kosher salt
2 to 3 Tbs. granulated sugar

Steps:

  • If using small or baby carrots, leave them whole; if using large carrots, cut them in half lengthwise. Set them flat side down and cut slices on the diagonal about 1/4 inch thick. Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put the vegetables in a pan large enough to hold them in a thin layer. Add the butter, water, salt, and sugar. Bring the liquid to a boil; reduce the heat to medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking to be sure the vegetables aren't too dry. Add a few drops of water if needed. Remove the lid, increase the heat to high, and cook, stirring frequently and scraping the bottom of the pot, until the carrots are caramelized and glazed, about another 10 minutes.

Nutrition Facts : ServingSize four., Calories 210 kcal, Fat 110 kcal, SaturatedFat 7 g, TransFat 12 g, Carbohydrate 26 g, Fiber 5 g, Protein 2 g, Cholesterol 30 mg, Sodium 540 mg, UnsaturatedFat 4 g

CARROTS WITH SHALLOTS



Carrots with Shallots image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

1 teaspoon coarse salt, plus more for water
2 pounds carrots, peeled and cut crosswise on the diagonal into 1-inch pieces
4 tablespoons (1/2 stick) unsalted butter
4 large shallots (about 1 cup), thinly sliced into rings
1/4 cup honey
2 tablespoons Dijon mustard

Steps:

  • Bring a medium saucepan of water to a boil and add salt. Add carrots, and cook until tender, 10 to 15 minutes. Drain well; set aside.
  • Melt butter in a medium skillet over medium-high heat. Add shallots, and cook, stirring occasionally, until beginning to brown, 2 or 3 minutes. Stir in honey, mustard, and salt. Add carrots, and cook until heated through.

ROAST CHICKEN DINNER WITH CARROTS AND SHALLOTS



Roast Chicken Dinner with Carrots and Shallots image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 1/2 pounds carrots, peeled and bias, cut into 2-inch pieces
3 small bulbs shallots, peeled
2 large strips orange peel
3 small sprigs rosemary
1/4 cup extra virgin olive oil
1/3 cup Kalamata olives, pitted (optional)
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 bone-in pieces organic chicken (split breasts or thighs)
3/4 teaspoon sweet or smoked paprika

Steps:

  • 1. Preheat the oven to 425 degrees F. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives. Season with 1/4 teaspoon salt and a pinch of black pepper. Scatter the vegetables in a single layer on a baking sheet or roasting pan.
  • 2. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork tender, 40 minutes. Serve with a large green salad, and farro or spelt, or a slice of rustic whole-grain bread.

ROASTED TURKEY WITH CARROTS AND SHALLOTS



Roasted Turkey with Carrots and Shallots image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 turkey breast on the bone (5 to 6 pounds)
Salt and freshly ground black pepper
Extra-virgin olive oil
1 bunch fresh sage leaves
8 shallots, cut in half
1 pound baby carrots
1/4 cup all-purpose flour
4 cups chicken stock
1/2 lemon, juiced

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut along 1 side of the breastbone, and then down along the ribs; gently pull and cut the meat away from the bone to cut the breast off the carcass. Do the same to remove the other breast.
  • Season the turkey breasts on both sides with a generous amount of salt and pepper. Put a large roasting pan on the stove over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add a few sage leaves and stir to flavor the oil. Lay the breasts in the hot oil, skin-side down and cook for about 5 minutes until the skin begins to set and crisp. Flip the breasts over and push them off to 1 side.
  • Add the shallots, carrots, and handful of sage leaves to the pan and stir to coat with the oil. Sprinkle the vegetables with salt and pepper. Stick the pan in the hot oven and roast for about 30 minutes until the internal temperature of the turkey reaches 160 degrees F on an instant read thermometer, and the shallots and carrots are tender and browned.
  • Remove the turkey and the vegetables to a serving platter and set aside. Now work on the gravy: Put the roasting pan over 2 burners, over medium heat. Stir in the flour with a wooden spoon. Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season, to taste, with salt and pepper. Slice the turkey and serve with the gravy.

BALSAMIC SHALLOTS & CARROTS WITH GOAT'S CHEESE



Balsamic shallots & carrots with goat's cheese image

Sweet shallots and tangy balsamic vinegar make a perfect pairing in this delectable side dish. Crumble over a handful of soft goat's cheese and parsley to serve

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 55m

Number Of Ingredients 8

2 tbsp balsamic vinegar
3 tbsp olive oil
2 tsp clear honey
4 thyme sprigs, leaves picked
300g baby carrots, unpeeled and scrubbed
300g banana shallots, halved lengthways, root left intact
50g soft goat's cheese
½ small bunch parsley, roughly chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat's cheese and parsley to serve.

Nutrition Facts : Calories 175 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

HONEY-GLAZED CARROTS AND SHALLOTS



Honey-Glazed Carrots and Shallots image

Categories     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Carrot     Fall     Honey     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

2 lb carrots (10 medium), cut diagonally into 3/4-inch-thick pieces
1 lb small shallots (12), peeled and trimmed, keeping root ends intact
2 tablespoons unsalted butter, cut into bits
3/4 teaspoon salt
1 1/2 cups water
1 cup chicken broth
1/3 cup white Port
1/3 cup mild honey
2 teaspoons chopped fresh dill (optional)
2 teaspoons chopped fresh chives (optional)
1/4 teaspoon black pepper

Steps:

  • Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
  • Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.

ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS



Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs image

In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds carrots, peeled and halved, or quartered lengthwise into long, thin sticks
5 small or 3 large shallots, peeled and cut lengthwise into 1/2-inch-thick wedges (about 1 1/4 cups)
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
2 tablespoons grated Parmesan
1 fat garlic clove, minced or finely grated
1/4 teaspoon red-pepper flakes, plus more for serving
6 ounces mozzarella, hand-pulled or chopped into small pieces (1 1/2 cups)
1/4 cup green olives, pitted and rough chopped
1 to 2 tablespoons freshly squeezed lemon juice, plus more to taste
1/3 cup fresh basil, dill or mint, torn

Steps:

  • Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
  • In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
  • Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.

CARROTS WITH SHALLOTS, SAGE, AND THYME



Carrots with Shallots, Sage, and Thyme image

Provided by Ian Knauer

Categories     Side     Braise     Christmas     Thanksgiving     Quick & Easy     Dinner     Root Vegetable     Carrot     Sage     Thyme     Christmas Eve     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

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

Steps:

  • Cut carrots into 3-by 1/2-inch sticks.
  • 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.
  • Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
  • 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.
  • Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
  • Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

Tips:

  • Choose the right carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid carrots that are limp, bruised, or have blemishes.
  • Prepare the carrots properly: Peel the carrots and cut them into thin slices or julienne strips. This will help them cook evenly.
  • Use good quality shallots: Shallots can vary in flavor, so it's important to use good quality ones. Look for shallots that are firm and have no signs of sprouting or bruising.
  • Don't overcrowd the pan: When cooking the carrots and shallots, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
  • Season the carrots and shallots well: Be generous with the salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or garlic powder.
  • Cook the carrots and shallots until they are tender: The carrots and shallots should be cooked until they are tender but still have a bit of a bite to them. This will usually take about 10-15 minutes.
  • Serve the carrots and shallots immediately: Carrots and shallots are best served immediately after they are cooked. This will ensure that they are at their most flavorful.

Conclusion:

Carrots and shallots are a classic combination that can be used in a variety of dishes. They are a great addition to salads, stir-fries, soups, and stews. They can also be roasted or grilled. No matter how you choose to prepare them, carrots and shallots are a delicious and healthy way to add flavor to your meals.

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