This quick and colorful side dish transforms simple carrots into something unexpectedly elegant. Finely shredded and sautéed with onion, garlic, and herbs, the carrots develop a subtle sweetness balanced by a splash of white wine that creates a light glaze. It’s a versatile recipe — perfect alongside roasted chicken or fish, spooned over grains, or served warm as part of a vegetarian meal.
INGREDIENTS:
3 tablespoons olive oil or neutral cooking oil
3 cups shredded carrots, peeled and trimmed
1/2 medium onion, thinly sliced
2-4 garlic cloves, de-germed and minced
1 tablespoon chopped fresh herbs of your choice (such as parsley, thyme, or dill)
1/4 cup dry white wine
Salt and freshly ground black pepper, to taste
METHOD:
Heat a large sauté pan over medium-high heat. Add the oil, and when it begins to shimmer, add the shredded carrots, onion, and garlic. Cook, stirring often, until the vegetables soften and begin to take on light color, about 5 minutes.
Add the wine and cover the pan. Reduce the heat slightly and cook for another 2–3 minutes, until the carrots are tender. Uncover and cook briefly if needed to evaporate excess liquid.
Season with salt, pepper, and herbs. If a bit of liquid remains, remove the vegetables to a bowl and continue to simmer the juices for 1–2 minutes until slightly thickened. Pour the glaze over the carrots and serve warm.
SERVING SUGGESTIONS:
- Serve as a bright side dish for roasted poultry, lamb, or grilled fish.
- Toss with cooked rice or quinoa for a simple vegetarian main.
- Stir in a squeeze of lemon juice or a pinch of chili flakes for extra flavor.
YIELD: Serves 4
SOURCE: Chef Andrew Cohen
