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
Photo: Reed Davis
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins


  • 2 pound assorted carrots

  • 1 cup Chardonnay verjus or 3/4 cup white grape juice plus 1/4 cup white wine vinegar

  • ½ cup honey

  • 2 tablespoon unsalted butter

  • 1 teaspoon kosher salt

  • 2 cinnamon stick

  • 2 bay leaves

  • 2 tablespoon sliced chives


  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 (per serving)

156 Calories
3g Fat
28g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 156
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 314mg 14%
Total Carbohydrate 28g 10%
Total Sugars 22g
Protein 1g
Vitamin C 6.5mg 33%
Calcium 40.4mg 3%
Iron 0.5mg 3%
Potassium 360mg 8%
Folate, total 20.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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