• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
  • Our Cookbook
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Frugal Vegan Cookbook
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe

    Carrots with Shallots, Sage and Thyme

    Nov 12, 2011 · by Katie Koteen · Modified: Nov 8, 2022

    Jump to Recipe
    Carrots with Shallots, Sage and Thyme this recipe
    Carrots with Shallots, Sage and Thyme
    Carrots with Shallots, Sage and Thyme

    Carrots with Shallots, Sage, and Thyme is one of my all-time favorite Thanksgiving recipes. I can't remember where I found it — I've been referencing a magazine cutout for over a decade. But it's a keeper.

    A great holiday recipe or anytime you're expecting a crowd. The recipe serves 8, but don't hesitate to halve the quantities and enjoy it any night of the week.

    The regular Earth Balance is soy-based, but there is a soy-free product if you're looking to avoid soy.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    vegan thanksgiving recipes

    Carrots with Shallots, Sage and Thyme

    • Author: Well Vegan
    • Prep Time: 20 mins
    • Cook Time: 20 mins
    • Total Time: 40 minutes
    • Yield: 8 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 3 lbs. carrots, peeled
    • 1 cup vegetable stock
    • ½ lb. shallots, thinly sliced
    • ¼ cup Earth Balance
    • ¼ cup chopped sage
    • 1 tablespoon finely chopped thyme
    • ¼ teaspoon grated nutmeg

    Instructions

    1. Cut carrots into 3-by ½-inch sticks.
    2. Bring stock to a boil with ¾ teaspoon salt and ½ teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
    3. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
    4. Cook shallots in Earth Balance with ½ teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
    5. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
    6. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.


    Nutrition

    • Serving Size: 6
    • Calories: 145
    • Sugar: 8
    • Sodium: 288
    • Fat: 6
    • Carbohydrates: 22
    • Fiber: 5
    • Protein: 2
    • Cholesterol: 0

    Primary Sidebar

    Our Cookbooks

    cookbook

    IndieBound / Powells / Amazon

    cookbook

    IndieBound / Barnes and Noble / Powells / Amazon

    About Well Vegan

    katie and kate

    Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Our Favorite Recipes

    best vegan chili

    The Best Vegan Chili

    Fall Panzanella

    Fall Panzanella Salad

    vegan mashed potatoes

    Garlic Mashed Potatoes with Truffle Oil & Thyme (Instant Pot Option!)

    farro risotto

    Farro and White Bean Risotto with Kale Pesto (Instant Pot)

    creamy pumpkin soup

    Creamy Pumpkin Soup with Pasta and Spinach

    roasted delicata squash pasta

    Roasted Delicata Squash Pasta with Kale

    More Recipes

    Footer


    Recipes

    • All Recipes
    • Breakfast Recipes
    • Budget Recipes
    • Desserts Recipes
    • Dinner Recipes
    • Easy Recipes
    • Vegan + GF Recipes
    • Pasta Recipes
    • Smoothie Recipes
    • Recipe Roundups

    More

    • About
    • The Frugal Vegan Cookbook
    • Vegan Starter Guide
    • Vegan Batch Cooking Guide
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2025 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal