Chardonnay Glazed Carrots

For a fresh twist on this classic Thanksgiving side dish, glaze carrots with verjus, the pressed juice from unripe grapes; it has a sweet-tart flavor and is similar to, but less sharp than, vinegar.

Chardonnay Glazed Carrots Enlarge Image
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17 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
15 mins
Cook:
25 mins
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Chardonnay Glazed Carrots

Ingredients
2
pounds assorted carrots
1
cup Chardonnay verjus or 3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/2
cup honey
2
tablespoons unsalted butter
1
teaspoon kosher salt
2
cinnamon stick
2
bay leaves
2
tablespoons sliced chives

Directions

  1. Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add verjus, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often, until carrots are tender and glaze thickens.
  2. Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives. Makes 8 servings.

Nutrition Facts

(Chardonnay Glazed Carrots)
    Per serving:
  • 156 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 8 mg chol.,
  • 314 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 22 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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