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Carrots With Grape and Port Glaze

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“My girlfriend brought this dish over as part of our progressive dinner. It was gorgeous & very tasty! If you cannot find carrots with leafy tops, small slender carrots without the tops will work nicely as well. From: Better Homes & Gardens, November 2004.”
READY IN:
38mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 2 lbs carrots, small, whole with tops
  • 4 sprigs fresh rosemary, 4 6-inch sprigs
  • salt, to taste
  • 2 tablespoons butter
  • 13 cup wild grape and port jelly, substitute noted

Directions

  1. Peel or scrub and trim carrot tops, leaving about 1 1/2 inch of carrot top.
  2. Halve any thick carrots lengthwise.
  3. Place in a 4 quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt.
  4. Bring to boiling; reduce heat. Simmer, covered for 8-10 minutes or until crisp-tender. Do not over cook.
  5. Drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain).
  6. Add butter to the Dutch oven; heat just until butter melts.
  7. Return carrots to dutch oven and toss to coat.
  8. Arrange carrots on serving platter, top with some jelly.
  9. NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1/4 C grape jelly and 1 T port, grape juice or apple juice.

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