Grape Glazed Carrots

Grape Glazed Carrots
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

This recipe is a great way to spruce up an otherwise boring side dish of carrots. Sweet and savory collide with the tang of the grape juice to create an exciting and unique flavor profile.

6
Servings
89
Calories Per Serving
Deliver Ingredients

Notes

Nutrional information per serving:

 

140 cal; 2.5 g fat; 0 g saturated fat; 2 g protein; 29g carbs; 0 mg cholesterol; 60 mg sodium; 3 g fiber

Ingredients

  • 1 1/2  Cup  Welch's 100% Grape Juice made with Concord grapes
  • 1  Tablespoon  plus 1 teaspoon cornstarch
  • medium carrots, peeled and cut diagonally into 1/4-inch thick slices
  • Salt, to taste
  • 2  Tablespoons  brown sugar
  • 2  Tablespoons  balsamic vinegar
  • 1/4  Cup  chopped unsalted pistachios

Directions

In a small cup, stir together 2 tablespoons of the grape juice and the cornstarch.

 

In a medium saucepan, bring one quart of water to a simmer. Add the carrots and salt. Cook for 5 minutes or until the carrots are tender. Drain well. In the same saucepan, heat the remaining grape juice, sugar, and balsamic vinegar until boiling. Stir the cornstarch mixture and add it to the juice. Cook, stirring constalty, 1 to 2 minutes or until the sauce returns to a simmer and thickens.

 

Add the carrots and stir until coated. Pour into a serving bowl. Sprinkle with the pistachios and serve immediately.

Nutritional Facts

Total Fat
2g
3%
Sugar
8g
9%
Carbohydrate, by difference
16g
12%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
16mg
21%
Calcium, Ca
18mg
2%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Magnesium, Mg
13mg
4%
Phosphorus, P
26mg
4%
Selenium, Se
1µg
2%
Sodium, Na
6mg
0%
Water
51g
2%

Grape Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Grape Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.