Vichy Carrots – a delicious recipe with Carrots, Sherry Vinegar, Honey, Olive Oil, Shallot, Thyme. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put carrots in a saute pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
2
Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
3
Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.
138
kcal
Calories
8
g
Fat
18
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound Carrots, 2 tablespoons Sherry Vinegar, 2 tablespoons Honey, 2 tablespoons Extra Virgin Olive Oil, and more.
Yes, Vichy Carrots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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