Chardonnay Glazed Carrots

Chardonnay Glazed  Carrots

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  • Prep Time


  • Total Time


  • Servings



  • 2

    lb. assorted carrots

  • 1

    cup Chardonay verjus or ¾ white grape juice + ¼ cup white wine vinegar

  • ½

    cup honey

  • 2

    tbsp unsalted butter

  • 1

    tsp kosher salt

  • 1

    cinnamon stick

  • 2

    bay leaves

  • 2

    tbsp sliced chives


Peel large carrots and slice 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 to medium. Cook uncovered, 25 mins, stirring often until carrots are tender and glaze thickens. Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives.


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