Sherry Vinegar and Molasses Glazed Carrots

Name: Sherry Vinegar and Molasses Glazed Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 6 Tbsps (3/4 stick) butter; 1 kilograms carrots (5 to 6 inches long), peeled, trimmed; 1 teaspoons (or more) coarse kosher salt; 2 Tbsps mild-flavored (light) molasses, divided; 2 Tbsps chopped fresh Italian parsley, divided; 6 Tbsps Sherry wine vinegar, divided

Sherry Vinegar and Molasses Glazed Carrots might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 130 calories. If you have butter, sherry wine vinegar, coarse kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. It will be a hit at your Easter event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt butter in heavy extra-large skillet orpot over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add carrots,1 tablespoon molasses, and 1/2 teaspooncoarse salt; sauté until carrots are coatedwith butter mixture, about 1 minute.

Ingredients you will need

Molasses

Carrot

Butter

Salt

Add4 tablespoons Sherry wine vinegar andenough water to almost cover carrots(about 4 cups) and bring to boil. Cover andboil 2 minutes. Uncover and boil until liquidis reduced to syrup and carrots are tender,stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead.

Ingredients you will need

Sherry Vinegar

Carrot

Syrup

Water

Let stand atroom temperature.

Add remaining 1 tablespoon molassesand 2 tablespoons vinegar to carrots andtoss over medium-high heat until carrotsare heated through and thickly coated withglaze, about 3 minutes. Stir in 1 tablespoonparsley. Season carrots to taste with morecoarse salt and generous amount of groundblack pepper.

Ingredients you will need

Carrot

Vinegar