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This isn’t your average side dish. These Chardonnay Verjus Glazed Carrots bring a bright, elegant twist to the table, balancing natural sweetness with gentle acidity and a touch of warm spice. Simmered in a glaze of honey, butter, and Chardonnay verjus—an unfermented grape juice with a soft, tart profile—these carrots become tender, glossy, and bursting with flavor. Finished with fresh chives for a hint of green and just the right amount of freshness, they’re a beautiful companion to roasted meats, holiday mains, or even as a simple star on a weeknight table. It’s a side that feels both comforting and elevated—exactly what wine country cooking is all about.
What is Verjus, and Why Use it?
Verjus (pronounced ver-joo, from the French vert jus, meaning "green juice") is the pressed juice of unripe grapes—often Chardonnay in this case. It’s gently tart, a little fruity, and beautifully bright without the sharp acidity of vinegar or the intensity of lemon juice. Think of it as the more delicate cousin of wine: it hasn’t gone through fermentation, so there’s no alcohol, just pure, nuanced acidity.
In this recipe, Chardonnay verjus acts as both a glaze base and a flavor enhancer. It brings balance to the sweetness of honey and richness of butter, letting the natural flavor of the carrots shine while adding a subtle wine-country sophistication. Unlike vinegar, it won’t overpower the dish, which makes it especially wine-friendly—so you can serve these carrots alongside your favorite Chardonnay without clashing flavors.
Verjus has been a chef’s secret for centuries, and once you try it, you’ll start reaching for it in vinaigrettes, pan sauces, glazes, and more.
Chardonnay Verjus Glazed Carrots
Recipe Type:
Side Dish
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Servings:
8
Ingredients
2 lbs. large carrots, rinsed and peeled
1 cup Chardonnay verjus
½ cup honey
2 Tbsp. unsalted butter
2 tsp. kosher salt
1 cinnamon stick
1 bay leaf
1 bunch chives, minced
Instructions
Slice carrots, keeping a consistent ½-inch slice throughout.
Heat a large sauté pan over medium-high heat. Add the verjus, honey, butter, salt, cinnamon and bay leaf. Whisk to combine. Bring the glaze to a simmer, add carrots and stir with a wooden spoon. Once the mixture returns to a boil, reduce the heat to medium and cook for approximately 12 minutes, stirring often. The glaze will thicken and reduce while the carrots cook. Remove pan from heat and sprinkle with chives.
Wine Pairing: What to Sip with Glazed Carrots
Because this dish leans into gentle sweetness and bright acidity, it calls for a wine that’s equally balanced—something that can highlight the honey and verjus without overwhelming the carrots' delicate flavor. Naturally, Chardonnay is the go-to, especially if it’s the same varietal used in the verjus itself.
We love pairing these glazed carrots with Kendall-Jackson Vintner’s Reserve Chardonnay. It has just the right mix of citrus, tropical fruit, and a hint of vanilla oak to complement the glaze. The wine’s creamy texture plays beautifully with the butter and honey, while its acidity matches the tart edge of the verjus. The result? A seamless bite-and-sip combo that feels both comforting and refined.
If you're looking for something a little different, Kendall-Jackson Grand Reserve Pinot Gris also makes a lovely match. It’s crisp, aromatic, and brings a touch of orchard fruit that mirrors the natural sweetness in the carrots.
Whether you're serving this dish as a holiday side or part of a spring meal, a well-chilled glass of Kendall-Jackson makes it feel extra special.
