Sherry Vinegar and Molasses Glazed Carrots
Tender carrots glazed in a rich combination of sherry vinegar and light molasses, finished with fresh parsley. This elegant side dish features perfectly cooked carrots in a sweet-tangy sauce.
Ingredients
- •6 tablespoons butter
- •3 pounds small carrots
- •2 tablespoons light molasses
- •½ teaspoon coarse kosher salt
- •6 tablespoons Sherry wine vinegar
- •2 tablespoons fresh Italian parsley
- •divided
Cooking Instructions
- 1.
Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
23 min
- 2.
Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.
3 min
