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Glazed Carrots

March 2007
Glazed Carrots

by 10 people

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Give wine new purpose as a star ingredient in this sweet and savory side dish.

Makes: 4 servings

Prep: 5 mins

Cook: 25 mins

  • 1 16 ounce bag  baby carrots
  • 1/4- 1/2 cup white or rose wine
  • 1 tablespoon cold butter
  • 1 tablespoon chopped fresh herbs (such as parsley, thyme or tarragon)
  • Pinch salt
  1. In a medium skillet, add the carrots and wine to cover the bottom of the pan. Cover and cook over medium-low heat, adding a little more wine if it dries out, until tender when pierced with a fork, about 20 minutes. Uncover the pan and cook over high heat until most of the wine has evaporated. Turn off the heat and add the butter, herbs and salt; toss to coat.
Tip Swap it
  • Replace the carrots with parsnips cut into 3-by-1/2-inch sticks.