Sherry Simmered Carrots

Simple, tasty carrots that go well with roast turkey, pork, beef or ham.


1-1/2 lbs. petite-cut carrots (about 5 cups)
2 Tbsp. butter
2 Tbsp. packed brown sugar
1 tsp. dried sage (or 1/2 tsp dried rosemary)
1-1/3 cups HOLLAND HOUSE Sherry Cooking Wine or Marsala Cooking Wine, divided
2 tsp. cornstarch
Finely shredded zest of 1 lemon
1 tsp. Dijon mustard
Toasted pecans (optional)


Cut thick carrots in half lengthwise. In a 10- to 12-inch skillet with lid, melt butter with sugar and sage. Cook over medium heat until foamy, about 2 minutes. Increase heat to high and stir in carrots. Add 1 cup of the sherry cooking wine; bring to a boil. Cover, slightly reduce heat and boil 8 minutes.

Meanwhile, add cornstarch and lemon zest to remaining 1/3 cup cooking wine; stir well to dissolve cornstarch. When carrots have cooked, stir in sherry-cornstarch mixture. Stir constantly and cook 1 to 2 minutes or until sauce has thickened slightly. Remove from heat and stir in Dijon mustard. Serve immediately, garnished with pecans, if desired.

Makes 8 to 10 servings.


Per serving (8): 90 calories, 1g protein, 15g carb, 3g fat (2g sat. fat), 10mg chol, 210mg sodium, 2g fiber
Sherry Simmered Carrots
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