Include in Print View:

Tangy Carrots With Grapes

Tangy Carrots With Grapes recipe image
This vibrant side dish offers a delightful contrast of textures and flavors, perfect for elevating any meal. Thinly sliced carrots are simmered with aromatic shallots until tender, then tossed with a quick pan sauce of balsamic vinegar and brown sugar. The addition of sweet, seedless grape halves adds a burst of juiciness and natural sweetness that balances the tanginess of the vinegar. It&# 226;ÂÂs a simple yet sophisticated dish that comes together quickly, making it an ideal accompaniment to roasted meats, grilled fish, or poultry. The bright colors and fresh taste make it a crowd-pleaser for weeknight dinners or holiday gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 86.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant side dish offers a delightful contrast of textures and flavors, perfect for elevating any meal. Thinly sliced carrots are simmered with aromatic shallots until tender, then tossed with a quick pan sauce of balsamic vinegar and brown sugar. The addition of sweet, seedless grape halves adds a burst of juiciness and natural sweetness that balances the tanginess of the vinegar. It&# 226;ÂÂs a simple yet sophisticated dish that comes together quickly, making it an ideal accompaniment to roasted meats, grilled fish, or poultry. The bright colors and fresh taste make it a crowd-pleaser for weeknight dinners or holiday gatherings.
Ingredients
  • 2 cups Thin diagonal slices carrots
  • (about 4 medium)
  • 1 shallot Chopped
  • 1/4 cup Water
  • 2 tablespoons Balsamic or red wine vinegar
  • 1 tablespoon Packed brown sugar
  • 1/2 cup Seedless grape halves
Directions
  1. 1
    Place carrots, chopped shallot, and water in a 10-inch nonstick skillet over medium heat.
  2. 2
    Cook for 8 to 10 minutes, stirring occasionally, until the water has evaporated and carrots are tender.
  3. 3
    Push the carrot mixture to one side of the skillet.
  4. 4
    In the empty space, stir in the balsamic vinegar and brown sugar.
  5. 5
    Add the grape halves to the skillet.
  6. 6
    Toss everything together until the carrots and grapes are evenly coated with the vinegar mixture.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 86.7kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 86.6mg4%
Total Carbohydrate 19.3g7%
Dietary Fiber 3.5g15%
Sugars 11.5g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Microwave Method: For a quicker option, decrease vinegar to 1 tablespoon. Place carrots, shallot, and water in a 1-1/2-quart microwavable casserole. Cover tightly and microwave on high for 5 to 8 minutes, stirring after 3 minutes, until carrots are crisp-tender. Drain any excess liquid. Add vinegar and brown sugar, toss to combine, then stir in grapes. Cover tightly and microwave for 1 minute or until heated through.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Variations: You can substitute red wine vinegar with apple cider vinegar for a milder flavor. Add a pinch of salt and black pepper to enhance the flavors.

Keywords: carrots, grapes, balsamic, side dish, vegan, sweet, tangy, shallot, quick, easy, vegetable, glaze
Read it online: https://www.chefs-mate.com/recipe/tangy-carrots-with-grapes/