- 1 1⁄2 lb carrots, peeled and sliced about 1⁄4 inches thick (about 6 C.)
- 1⁄4 C. butter
- 1 C. chicken stock or water
- 3 T. sugar
- 1 C. red seedless grapes cut in half
- 1⁄2 C. chopped walnuts
- Salt and freshly ground pepper to taste
Combine the carrots, butter, stock or water and sugar. Bring to a boil, reduce the heat to medium low. Simmer, uncovered, until the carrots are tender and the pan juices are reduced to a syrupy glaze, 8-10 minutes.
Stir in the grapes and walnuts and season to taste with salt and pepper.
For a citrus-y accent, add 2 teaspoons grated lemon or orange zest with the stock. Or try a touch of curry!