Glazed Carrots Recipe
Oberon Cabernet Sauvignon, Napa County

Pair with Oberon Cabernet Sauvignon

Serves: 4-6


4 Tbsp unsalted butter
1 lbs carrots, trimmed and quartered lengthwise
1/2 Tbsp salt
1 Tbsp granulated sugar
1 Tbsp fresh thyme

Glazed Carrots


In a large, heavy sauté pan, melt 3 tablespoons of the butter, then add the carrots and enough water to cover them halfway. Season with salt, sugar and thyme, then place a lid on the pan and cook over very low heat for 8-10 minutes, until the carrots are almost tender.

Remove the lid and continue to cook for a few more minutes, gently tossing, until the liquid has nearly evaporated. Remove the carrots from the heat and swirl in the remaining butter, adjusting the seasoning before serving.*

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