Name: Seared Ginger Carrots with Thyme and Shallots
Yield: Serves 4
Ingredients: ¾ pound (340g) carrots, sliced ¼ inch (6mm) thick; 1 teaspoon kosher or sea salt; 1 tablespoon grapeseed oil (or other high-flash-point oil); 1 tablespoon unsalted butter; ½ teaspoon fresh lemon juice; 1 tablespoon crushed or minced garlic (from about 3 cloves); 2 teaspoons sugar; 1 inch (2.5cm) fresh ginger root, peeled and grated or finely diced; ¼ pound (115g) shallots, peeled and sliced into rings; 1 teaspoon chopped fresh thyme leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bountiful

By Todd Porter and Diane Cu

Published 2013

About

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.