Braised Baby Carrots Recipe

Thanks for stopping by at FixMyRecipe.com, Chef Billy Parisi here. Our new fix goes to a lot of people. Just like the potato series, we’re going to do the vegetable series. So many people write in. I’ve got fish. I’ve got chicken. What vegetables can I put with this? Well, you know what? We’ve got some more stuff to go along with your protein and potatoes. Pay close attention. Vegetable is coming up next.

We’re going to start by making Braised Baby Carrots. Now the cooking method I use will work great for any baby vegetable. So, in a hot skillet with a little bit of extra virgin olive oil, let’s go ahead and sauté off these carrots.

Once your carrots are caramelized, at this point, we’re going to go ahead and heat it with the garlic in. Cook it until the bite is gone, then we’re going to deglaze with white wine.

Alright everybody, this is when the braising method takes place. Once the wine is almost gone, we’re going to add in chicken stock, our fresh thyme, and we’re going to season it very well with salt and pepper so the carrot can soak up all that yummy flavors. It takes about 10 to 12 minutes to get these completely cooked through when covered. At this point, we’re simply going to add in our whole butter.

It never fails. It is so good. That garlic, that fresh thyme, the braising technique in general, it’s so awesome. So if anyone else writes in with some boiled vegetable recipe, look to this, you are going to love this braised baby carrots.

Thanks everyone for writing in about your vegetable concerns. Don’t worry, if for some reason, you don’t like braised baby carrots or braised baby vegetables in general, I’ve got a few more up my sleeve. Come back tomorrow and see our new featured fix of the day.


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