Wine-braised carrots (4 servings)

One of my failings as a vegetarian is that I don't usually like carrots unless they're hidden by another flavor. Sugar, salt, and fat are three great candidates for those flavors!

You will need:

  • 1 lb baby carrots, or 1 lb carrots sliced into coins
  • 2 Tbsp butter
  • 3/4 cup dry white wine
  • 1 Tbsp brown sugar
  • 1 1/2 tsp dried Italian herbs


  1. Melt butter in a medium saucepan over medium heat. Add carrots and cook 4-5 minutes, stirring occasionally.
  2. Turn the heat down to medium-low and add the wine. Cover and cook 8-10 minutes, or until the carrots are fork-tender.
  3. Add the sugar and herbs, cover, and cook 2-3 minutes more.

The carrots are flavorful but not overly sweet, as glazed carrots tend to be!