29 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 2 star values: 3
  • 3 star values: 2
  • 1 star values: 1
  • 0 star values: 1

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.

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Ingredients

Directions

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

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Nutrition Facts

156 calories, (2 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 8 mg cholesterol, 314 mg sodium, 28 g carbohydrates, 3 g fiber, 22 g sugar, 1 g protein.


Reviews (1)

29 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 2 star values: 3
  • 3 star values: 2
  • 1 star values: 1
  • 0 star values: 1
Rating: Unrated
11/24/2014
yay