Sherry-Simmered Carrots

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 10 minutes

Ingredients

• 1 lb. baby carrots, halved lengthwise ($1.25)
• 1 Tbsp butter or (dairy-free) margarine ($.05)
• 1 Tbsp brown sugar ($.02)
• 1 tsp lemon juice ($.02)
• 1 tsp dijon mustard ($.05)
• 1/2 tsp rosemary leaves, chopped (free from garden!)
• 2/3 cups Holland House Sherry cooking wine, divided ($.67)
• 1 tsp cornstarch ($.01)
• Salt and pepper, to taste

Directions

• Cut all the baby carrots in half, lengthwise.
• In a large skillet, melt the butter and brown sugar.
• Add the lemon juice and dijon mustard and combine. Add the chopped rosemary and 1/3 cup of the sherry cooking wine.
• Cover and let simmer over medium low heat for a few minutes.
• In a measuring cup, or small bowl, whisk together the other 1/3 cup of the sherry cooking wine with the cornstarch.
• Pour over the cooking carrots and stir together. Sauce will thicken quickly. Remove from heat and serve warm.

Final Price: $2.07