This is a quick alternative to classic glazed carrots. Everything is cooked over high heat for a brief moment, so you’ll want to make sure you have everything prepped before starting to cook. Because of the high heat, make sure to use oil with a high flash point, such as grapeseed, peanut, or canola oil. Don’t use that precious olive oil for this recipe.

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  • 1 tablespoon grapeseed oil (or other high-flash-point oil)
  • 1 tablespoon unsalted butter
  • ¾ pound (340g) carrots, sliced ¼ inch (6mm) thick
  • ¼ pound (115g) shallots, peeled and sliced into rings
  • 1 tablespoon crushed or minced garlic (from about 3 cloves)
  • 1 inch (2.5cm) fresh ginger root, peeled and grated or finely diced
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons sugar
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon fresh lemon juice



  1. Heat a sauté pan over high heat. Add the oil and butter, then quickly add the carrots. Cook for 2 minutes, stirring a couple times.
  2. Add the shallots, garlic, ginger, thyme, sugar, and salt. Cook for 2 more minutes, or until the shallots are soft and the carrots are just tender.
  3. Stir in the lemon juice, remove from the heat, and serve.