Glazed Carrots with Grapes and Walnuts

April 13, 2021
  • 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!

Serves 6-8