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Sherry-Simmered Carrots

Posted By Jenn K On In Budget Friendly Recipes,Fresh Veggies Recipes,Side Dish Recipes | No Comments
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These carrots are amazing! And, be sure to double up on the recipe for a delicious holiday side dish.

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Sherry-Simmered Carrots

The best side dish EVER! Great for holiday meals!
Prep Time5 minutes
Cook Time10 minutes
Servings - 4 servings

Ingredients 

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

Instructions

  • 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.