Such a beautiful, simple side dish: Carrots Vermouth.
Carrots Vermouth, Spectacular Side Dish!
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about our fabulous Carrots Vermouth Recipe, which comes from an excellent cookbook, Ciao Italia Family Classics by Mary Ann Esposito.
For once, I didn’t make any changes to the recipe. Do yourself a favor and buy this cookbook now; the recipes are absolutely to die for. I swear, Mary Esposito is the Julia Child of Italian Cooking. Every. Single. Recipe. Is. Out. Of. This. World.
Ciao Italia Family Classics Cookbook. Buy it on Amazon.
Don (Who Doesn’t Like Carrots) Liked The Carrots Vermouth!
Don doesn’t generally like cooked carrots (unless they are in either a pot roast or carrot cake), but he did like these. I thought they were 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.
Carrots Vermouth Recipe

Carrots Vermouth
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
- 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.
https://recipeideashop.com/carrots-vermouth/
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Carrots Vermouth Recipe Nutrition Information
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