Sherry Carrots
Wine-Glazed Carrots with Fresh Herb Finish
Sherry transforms humble carrots into something special here, creating a glossy, concentrated glaze as it reduces. The wine's nutty sweetness plays perfectly against the carrots' natural earthiness, while fresh parsley adds a bright final note.
AmericanDinnerSide DishVegetarianGluten FreeQuick MealsFallWinter
Ingredients
- 2 lbcarrots, peeled and cut into 3-inch batons
- ¼ cupunsalted butter
- ¼ tspgranulated sugar
- ½ cupdry sherry
- 2 tspfresh flat-leaf parsley, finely minced
- water, as needed
- kosher salt
- freshly ground black pepper
Instructions
- Melt the butter in a large skillet over medium heat, then add the carrots. Toss them continuously for about 3 minutes until every piece is slicked with butter — this initial coating helps them caramelize evenly and prevents sticking.
- Sprinkle in the sugar and pour in the sherry. The sugar helps the sherry reduce to a proper glaze rather than just evaporating. Let everything bubble gently for 5 minutes, stirring occasionally.⏱ 5 min
- Pour in just enough water to barely cover the carrots — you want them submerged but not drowning. Cover the skillet and maintain a gentle simmer for 15-20 minutes, until the carrots yield easily to a fork but still have some structure.⏱ 20 min
- Uncover the pan and increase the heat to medium-high. Let the liquid bubble away completely, shaking the pan occasionally to prevent sticking. The carrots should end up glossy and lightly caramelized.
- Scatter the minced parsley over the carrots and toss everything together. The herbs brighten the whole dish and add a pop of color against the golden carrots.
- Taste and adjust with salt and pepper — the sherry concentrate can be quite flavorful, so start light. Transfer to a serving dish while still hot.