Prep 10 mins
Cook 10 mins
This is an easy side dish. It uses dried herbs but if you have fresh, just use twice the amount.
- 1 lb fresh carrot, peeled and sliced thin
- 2 -3 tablespoons butter
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 2 tablespoons dry sherry
- 2 teaspoons brown sugar
- 1⁄4 teaspoon salt
- Steam/boil carrots until fork-tender; drain.
- Return hot drained carrots to pot.
- Add all remeining ingredients and gently toss.
- Cook on medium-low heat for about 5 minutes or until carrots are sort of glazed.
I loved this. Made a few changes - used half the butter called for, subbed a little apple cider and balsamic vinegar mix for the sherry (I don't generally cook with alcohol or have it on hand). The carrots were wonderful! I made only a half pound, I wish I would have made more!! Yum thank you for an easy way to fix carrots. I make them ALL the time, this will be a great change..
BEST CARROT RECIPE EVER! My friend who doesn't like cooked carrots even liked them! I used wine, instead of sherry, and didn't measure (whoops!). The combo of the thyme and rosemary were wonderful on the carrots. Don't make the mistake I made - and try to cook the carrots in the pan without first microwaving or steaming etc unless you like your carrots very very firm. Thanks!
I wanted a super quick dinner so I cheated a bit with these. I used tinned sliced carrots & did the sauce in the microwave. Because it was microwaved the sauce didn't really glaze but it tasted yummy nevertheless. I used dried thyme & fresh rosemary, a keeper, thanks!