A great tasting dish fragrant with fresh sage, thyme, & shallots, plus a dash of freshly grated nutmeg.

3 pounds carrots, peeled
1 cup chicken stock or broth
salt & black pepper
1/2 pound shallots, thinly slicked
4 tablespoons unsalted butter (or olive oil)
1/4 cup chopped fresh sage
1 tablespoon finely chopped fresh thyme
1/4 teaspoon grated nutmeg

Cut carrots into 3-by-1/2-inch sticks.

Bring stock to a boil in a heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes

Remove lid and boil until most of the liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.

Cook shallots in butter (or olive oil) with a little salt and pepper in skillet over medium heat, stiring occasionally, until deep golden, about 6 minutes.

Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.

Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.