Braised Carrots & Grapes – Perfect Thanksgiving & Christmas Side Dish

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  • 250 gm baby carrots
  • 250 gm red and green seedless grapes
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon


  1. Wash and peel carrots. Blanch the carrots in boiling water for 5 mins, drain and put aside. Heat butter to a slight sizzle in a pan, (be careful not to burn) add carrots, turning them to completely coat with butter. Sprinkle with salt. Cover pan and cook on low heat for about 10 minutes or until carrots are almost tender; turning them occasionally. Add grapes, brown sugar and cinnamon. Stir and cook slowly for an additional 5 minutes on medium heat. Taste for extra seasoning if necessary. Serve


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