Glazed Carrots with Grapes and Walnuts

Carrots, what a great side dish for any meal. This recipe, which simmers sliced carrots in chicken broth, sugar and butter until a shiny glaze appears and then tossed with red grape halves and chunks of walnuts…Let’s just say there was a mummering at the table that this was a better side dish than the companion Herbed Mashed Potatoes. Can you imagine???

For a citrusy accent, add 2 teaspoons grated lemon or orange zest. A sprinkling of chopped fresh mint makes a good garnish.  Let’s take a look:

Glazed Carrots with Grapes and Walnuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 6-8
Ingredients
  • 1 large bunch carrots, peeled and sliced about ¼ inch thick. (6 cups)
  • ¼ C. unsalted butter
  • 1 C. chicken stock
  • 3 T. sugar
  • 1 C. seedless red grapes, cut in half
  • ½ C. chopped walnuts
  • Salt and fresh ground pepper
Instructions
  1. In a wide saute pan over high heat, combine the carrots, butter, stock and sugar. Bring to a boil then reduce heat to medium low. Simmer uncovered until the carrots are tender and the pan juices are reduces to a syrupy glaze. 8 - 10 minutes.
  2. Stir in the grapes and walnuts and season with salt and pepper.

Glazed Carrots with Grapes and Walnuts…It’s What’s for a Side Dish.

One Year Ago:  Grilled Chicken Wilted Salad
Two Years Ago: Ranch Grilled Chicken Tacos

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Comments

  1. says

    Yum! For some reason, I can eat cooked carrots, but not raw carrots, it gives me an allergic reaction in my throat. I love the grapes and walnuts with the carrots … sounds like a great combination!

  2. says

    What an interesting combination. I’m always drawn to unexpected flavors like this. And carrots are indeed a great side – so colorful and tasty. Great side!

    • Lea Ann says

      I’ve only made cooked grapes twice, one braised with veal chop and one in Dorie’s endive and braised vegetables. Love the idea.

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