Skip to main content
Epicurious
Bon Appétit

Sherry Vinegar and Molasses Glazed Carrots

By Bruce Aidells

4.1

(33)

Image may contain Human Person Food Meal Plant Supper Dinner and Lunch
Sherry Vinegar and Molasses Glazed CarrotsDan Forbes

Simple and beautiful. If you can’t find small carrots, use medium ones, halved and cut into five-inch pieces.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

6 tablespoons (3/4 stick) butter
3 pounds small carrots (5 to 6 inches long), peeled, trimmed
2 tablespoons mild-flavored (light) molasses, divided
1/2 teaspoon (or more) coarse kosher salt
6 tablespoons Sherry wine vinegar, divided
2 tablespoons chopped fresh Italian parsley, divided

Preparation

  1. 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.

TagsCarrotRoot VegetableVegetableMolassesSideDinnerNut FreeGluten FreeVegetarian5 Ingredients or FewerSauteSimmerFallWinterBon Appétit

See 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://daily-wellness.report/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.
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.