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Ingredients
3 tablespoons unsalted butter
1 ½ pounds carrots, peeled and cut diagonally ¼-inch thick
2 tablespoons minced shallots
1 cup Guinness stout
1 tablespoon minced fresh dill
1 tablespoon minced flat-leaf parsley
1 ½ tablespoons pure maple syrup
Salt and freshly ground black pepper
2 teaspoons fresh lemon juice
Nutritional analysis per serving (6 servings)
17 grams carbs; 15 milligrams cholesterol; 132 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 3 grams fiber; 399 milligrams sodium; 1 gram protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in large skillet over medium heat. Add carrots and shallots and sauté 3 minutes, until carrots look glazed. Add stout, dill and parsley, reduce heat to low, cover and cook, stirring occasionally, about 8 minutes, until carrots are barely tender.
- Step 2
Stir in maple syrup and salt and pepper to taste. Increase heat to high and cook uncovered, stirring occasionally, until liquid barely films pan and carrots. Stir in lemon juice, check seasoning and serve.
Private Notes
Comments
Doubled the recipe for a crowd and there wasn't much left over. It was a hit.
This was good, but I like the recipe for Vichy carrots better if one is just looking for a nice glazed carrot recipe.