Categories: side

Ingredients

• 1 lb. assorted carrots
• 1/2 cup Chardonnay
• 1/4 cup honey
• 1 Tbsp. unsalted butter
• 1/2 tsp. kosher salt
• 1 cinnamon stick
• 1 bay leaf

Directions

1. Peel large carrots. Slice carrots lengthwise and/or crosswise.

2. Heat a large skillet over medium-high heat. Add verjus, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine.

3. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often, until carrots are tender and glaze thickens.

4. Remove from heat. Remove and discard cinnamon stick and bay leaves.

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