Sherry Simmered Carrots

Sherry Simmered Carrots

If you're looking for a wonderful veggie side dish, why not try sherry simmered carrots? This special dish packs flavor but isn't overwhelming with too many spices. It's a simple dish that will complement your Thanksgiving dinner.


  • 1 1/2 pound petite-cut carrots (about 5 cups)
  • 2 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1 teaspoon dried sage (or 1/2 teaspoon dried rosemary)
  • 1 1/3 cup Holland House Sherry Cooking Wine or Marsala Cooking Wine, divided
  • 2 teaspoons cornstarch
  • finely shredded zest of 1 lemon
  • 1 teaspoon dijon mustard
  • toasted pecans (optional)


  1. 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.
  2. 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.

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