Carrots Vermouth is such a beautiful, simple side dish. I'm starting to think about holiday food. Are you? Your family will love it when you serve these brilliant carrots at your holiday table (or anytime). Total time to make it: 45 minutes.
Mary Esposito's amazing Carrots in Vermouth. OMG!
Carrots Vermouth is to die for.
This recipe originally comes from an excellent cookbook, Ciao Italia Family Classics by Mary Ann Esposito (affiliate link). For once, I didn't make any changes to the recipe. Some carrots, butter, salt, honey, and vermouth. The alcohol burns off and leaves this delectable flavor. If you don't do dairy, you can use coconut oil.
Do yourself a favor and buy this cookbook now; the recipes are absolutely amazing. I swear Mary Esposito is the Julia Child of Italian cooking. Every. Single. Recipe. Is. Out. Of. This. World.
Don (Who Doesn't Like Carrots) Likes Carrots Vermouth!
Unless carrots are in either a pot roast or carrot cake, Don doesn't generally like them. But he did like these. I think they are stupendous, and I can't wait to make them again. The flavor bursts in your mouth and you just want to keep eating them. Luckily, they are low in calories and high in good-for-you vitamins and nutrients. Make them yourself and let me know how you like them.
What You Need
For this recipe, you need a vegetable peeler, knife, cutting board, measuring cups and spoons, and a good pot in which to cook them. But what you really want are some terrific pans, beautiful dishes, and lovely stemware, right?
Carrots Vermouth Recipe
Author: Recipe Idea Shop
Ingredients
- 6 large carrots peeled, quartered, and diced
- 4 tablespoons ½ stick unsalted butter
- 1 teaspoon salt
- 1 tablespoon honey
- ⅔ cup inexpensive white vermouth
- ¼ cup chopped flat-leaf parsley
Instructions
- Put the carrots in a pot with the butter, salt and honey.
- Cook for a few minutes.
- Add the vermouth.
- Cover the pot and stew the carrots until crisp tender, about 8-10 minutes.
- Uncover and cook a few minutes more, stirring often until the carrots are glazed.
- Transfer to a serving bowl and sprinkle with the parsley.
- Serve hot.
Other Recipes You Might Like
- Brussels Sprouts and Carrots in Vinaigrette
- Delicious root vegetable recipes
- Honeyed Carrots and Brussels Sprouts
- Sauteed Brussels Sprouts
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
