These are really good. Oh, these are really, really GOOD! This is my new favorite recipe lately. I've made them a lot. We all love them, even Little Blue Eyes. And they are so easy. The only downside is that they disappear really fast, so if you are making them for more than a few people you might want to double the recipe. That's why I haven't put them on the website yet... Every time I've made them, we've eaten them before I have a chance to take a picture of the final product. Finally, last week, I got in a few shots before we devoured them like wolves.

One note before we get started... I think this would work with any red wine, really. The rule of thumb when using wine for cooking is to use wine that you would actually drink out of the bottle. Well, actually, in a wine glass. Or straight from a bottle if that's how you roll. Anyhow, if you wouldn't drink the wine straight, don't use it for cooking.

Merlot Carrots 4x6 Recipe Card

Ingredient List

• 7 Medium Large Carrots, Chopped into Carrot Sticks
• 1/3 Cup Merlot
• 1/3 Cup Brown Sugar
• 1 Tbsp. Balsamic Vinegar
• 1 Tbsp. Olive Oil
• 1/2 tsp. Salt

The first thing to do is preheat your oven to 400 degrees, then wash and peel your carrots, and then chop them up into carrot sticks (just like if you were cutting them up to eat raw), like this...

Then, place them in a 1.8 L casserole dish that has been sprayed with cooking spray.

Next, place all of the remaining ingredients in a bowl and whisk. Pour over carrots...

COVER (this is important... it helps keep them tender... if not covered they can get kind of rubbery) carrots and bake them for approximately one hour, or until tender, stirring halfway through.

All that's left to do is serve them up and eat like candy! Because they do taste like candy. But in a good, savory meets sweet, side dishy kind of way.