Sherry Vinegar and Molasses Glazed Carrots

Ingredients for Sherry Vinegar and Molasses Glazed Carrots

• 6 tablespoons (3/4 stick) butter

• 1.4kg small carrots (5 to 6 inches long), peeled, trimmed

• 2 tablespoons mild-flavoured (light) molasses, divided

• 1/2 teaspoons (or more) coarse kosher salt

• 90ml Sherry wine vinegar, divided

• 2 tablespoons chopped fresh Italian parsley, divided

How to make Sherry Vinegar and Molasses Glazed Carrots

Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoons coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 60ml Sherry wine vinegar and enough water to almost cover carrots (about 950ml ) 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.