| | Directions | | 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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| Ingredients | | - |  | 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 |
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