The sherry intensifies the natural sweetness of the carrots and creates a rich glaze.
Ingredients
- 1 pound carrots, scrubbed and peeled as needed
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon sugar
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Pedro Ximénez sherry
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Step 1
Cut the carrots on the diagonal into slices about 1/2 inch thick. Place them in a large frying pan and add just enough cold water to cover them. Place over medium-high heat and bring to a rapid boil.
Step 2
Reduce the heat to a low boil and add the olive oil, sugar, salt, and pepper. Cook for about 20 minutes, until almost all the water has evaporated and the tip of a knife easily pierces a few carrots.
Step 3
Add the sherry to the pan and continue cooking until it mostly evaporates and the carrots are nicely glazed. Just before serving, sprinkle with parsley and drizzle with olive oil.
Serves 4