Allan takes a chance and brings in steamed baby carrots. The crew is pleasantly surprized when they discover that the carrots are being served al dente, hot, and with a red wine glaze. Proof that the sauce can indeed make the meal shift from mundane to amazing.
The glaze was a simple combination of 1/4 cup of sugar, 3/4 cup of red wine, and one teaspoon of cornstarch blended into the cold liquid. Once blended, heat the mixture until it thickens. Pour over the carrots and serve.
The Cooking Today Show 