Recipes Braised Carrots with Thyme 5.0 (1,567) 2 Reviews Plus: More Vegetable Recipes and Tips More Quick Side Dishes By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Yield: 6 Ingredients 2 tablespoons unsalted butter 1 1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal 2 garlic cloves, thinly sliced 2 thyme sprigs Salt and freshly ground pepper 1 3/4 cups chicken stock or canned low-sodium broth Directions Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat. Cover the carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve. Make Ahead The cooked carrots can be refrigerated for up to 1 day. Gently reheat the carrots in their liquid before serving. Rate it Print