Simple and beautiful. If you cant find small carrots, use medium ones, halved and cut into five-inch pieces.
Recipe information
Yield
Makes 10 servings
Ingredients
Preparation
Step 1
Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) 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.
Step 2
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
What to Do When You're Out of Vinegar
I went looking through our recipe archive for hard-to-source specialty vinegars and found some ways to craft your own replacements. If you have [even the simplest array of vinegars](http://metabolism-journal.site/ingredients/how-to-cook-with-vinegar-guide-article), you can cherry pick the right one for the job and save some space in the process.Which Vinegar to Use, When
So many vinegars. So many ways to use them.
