Glazed Carrots with Grapes and Walnuts


  • 1 cup(s) chicken broth
  • 3 tablespoon(s) sugar
  • 1 cup(s) seedless red grapes, cut inch half
  • ½ cup(s) chopped toasted walnuts
  • Salt and pepper, to taste
  • 1 bunch(s) carrots, peeled and sliced ¼ inch thick, 6 cups (large bunch)
  • ¼ cup(s) unsalted butter

In a large sauté pan over high heat, combine the carrots, butter, broth and sugar. Bring to a boil, then reduce heat to medium. 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 s...

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