Rating: 4 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 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.

Source: Better Homes and Gardens

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Credit: Reed Davis

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 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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  • Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives. Makes 8 servings.

Nutrition Facts

156 calories; fat 3g; cholesterol 8mg; saturated fat 2g; carbohydrates 28g; mono fat 1g; insoluble fiber 3g; sugars 22g; protein 1g; vitamin a 165.2IU; vitamin c 6.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 20.2mcg; sodium 314mg; potassium 360mg; calcium 40.4mg; iron 0.5mg.
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