Glazed Carrots with Grapes and Walnuts Recipe

  • 1 bunch carrots, peeled and sliced 1/4 inch thick, 6 cups (large bunch)
  • 1/4 cup unsalted butter
  • 1 cup chicken broth
  • 3 tablespoons sugar
  • 1 cup seedless red grapes, cut inch half
  • 1/2 cup chopped toasted walnuts
  • Salt and pepper, to taste
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 salt and pepper.

Serves 6-8.

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