Carrots Vermouth

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

Print

Carrots Vermouth

Course Vegetables

Cuisine Italian

Keyword carrots vermouth; italian carrots vermouth; cooked carrots;

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

Calories 98 kcal

Author Recipe Idea Shop/Lois Carter Crawford, A Mary Esposito Recipe

Ingredients

• 6 large carrots peeled, quartered, and diced
• 4 tablespoons 1/2 stick unsalted butter
• 1 teaspoon salt
• 1 tablespoon honey
• 2/3 cup inexpensive white vermouth
• 1/4 cup chopped flat-leaf parsley

Instructions

1. Put the carrots in a pot with the butter, salt and honey.
2. Cook for a few minutes.
3. Add the vermouth.
4. Cover the pot and stew the carrots until crisp tender, about 8-10 minutes.
5. Uncover and cook a few minutes more, stirring often until the carrots are glazed.
6. Transfer to a serving bowl and sprinkle with the parsley.
7. Serve hot.

https://recipeideashop.com/carrots-vermouth/

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Recipe Nutrition Information

This recipe is GF, DF (use coconut oil), NF, SF, EF, CF (use sea salt), V, VG (use coconut oil)*

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Carrots Vermouth Nutrition Label. Each serving is about 1/2 cup.

WHAT’S NOT TO LOVE?

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Carrots Vermouth. To. Die. For. #Italianfood #carrotsvermouth #sidedishes #vegetablerecipes #holidayrecipes #comfortfood #glutenfree #recipes #recipeideashop

*Allergen Key

GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan

Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.

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This recipe was originally posted on Recipe Idea Shop Nov. 24, 2015 and updated October 7, 2020.