"Verjus (vair-ZHOO), the pressed juice from unripe grapes, has a sweet-tart flavor and is similar to, but less sharp than, vinegar. I use Kendall-Jackson Chardonnay verjus because it’s not as acidic, but any white verjus will work."  Purchase verjus here.

Ingredients:

• 2 lb. assorted carrots
• 1 cup Chardonnay verjus or 3⁄4 cup white grape juice + 1⁄4 cup white wine vinegar
• 1⁄2 cup honey
• 2 Tbsp. unsalted butter
• 1 tsp. kosher salt
• 1 cinnamon stick
• 2 bay leaves
• 2 Tbsp. sliced chives

Preparation:

1. Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add verjus, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often, until carrots are tender and glaze thickens.
2. Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives.