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.

Source: Better Homes and Gardens

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Reed Davis

Recipe Summary

prep:
15 mins
cook:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives. Makes 8 servings.

Nutrition Facts

156 calories; total fat 3g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 8mg; sodium 314mg; potassium 360mg; carbohydrates 28g; fiber 3g; sugar 22g; protein 1g; trans fatty acid 0g; vitamin a 165IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 20mcg; vitamin b12 0mcg; calcium 40mg; iron 1mg.
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Reviews (3)

28 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5.0 stars
11/25/2020
Easy, fast and elegant. I will make this again! You can use just “ regular” carrots and it’s wonderful.
Rating: 5.0 stars
11/25/2020
Easy, fast and elegant. I will make this again! You can use just “ regular” carrots and it’s wonderful.
Rating: Unrated
11/24/2014
yay
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