Sherry Vinegar and Molasses Glazed Carrots

Sherry Vinegar and Molasses Glazed Carrots
Adapted from epicurious.com
Sherry Vinegar and Molasses Glazed Carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from epicurious.com

Ingredients

  • 6

    tablespoons (3/4 stick) butter

  • 3

    pounds small carrots (5 to 6 inches long), peeled, trimmed

  • 2

    tablespoons mild-flavored (light) molasses, divided

  • 1/2

    teaspoon (or more) coarse kosher salt

  • 6

    tablespoons Sherry wine vinegar, divided

  • 2

    tablespoons chopped fresh Italian parsley, divided

Directions

Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; saut´┐Żntil 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. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: