Seared Ginger Carrots with Thyme & Shallots

This recipe is from one of our favorite “garden fresh” cookbooks, Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu.  Of course, you could make this in any season but carrots are so beautiful, flavorful and sweet this time of year, this couldn’t be a better recipe to show them off!  By the way…as long as it’s still grilling weather…grilling carrots give them a fantastic rich and smoky flavor.  Just cut them lengthwise and brush them with some olive oil and maybe a little salt and put them right on the grill or in a grilling basket and cook until they’re browned and al dente!  Start with locally-grown carrots from Rock Steady Farm!



Photo from “Bountiful” by Todd Porter and Diane Cu


(Makes 4 servings)


  • 1 tablespoon grapeseed oil (or other high-flash point oil)
  • 1 tablespoon unsalted butter
  • ¾ pound (340 grams) carrots, sliced ¼-inch thick
  • ¼ pound (115 grams) shallots, peeled and sliced into rings
  • 1 tablespoon minced or chopped garlic (3 cloves)
  • 1-inch fresh ginger root, peeled or grated, or finely diced
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons sugar
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon fresh lemon juice


1) Heat a sauté pan over high heat. Add the oil and butter, then quickly add the carrots. Cook for 2 minutes, stirring a couple times.

2) Add the shallots, ginger, thyme, sugar and salt. Cook for 2 more minutes, or until the shallots are soft and the carrots are tender.

3) Stir in the lemon juice, remove from the heat, and serve.