Best 3 Sherry Vinegar And Molasses Glazed Carrots Recipes
Carrots, a versatile root vegetable, can be enjoyed in various culinary creations. When paired with the exquisite flavors of sherry vinegar and molasses, they transform into a delightful side dish or a stunning centerpiece for any meal. This article delves into the realm of culinary artistry, guiding you through the process of creating delectable sherry vinegar and molasses glazed carrots. From selecting the perfect carrots to mastering the art of caramelization, you'll discover the secrets to achieving a harmonious balance of sweet, tangy, and savory flavors. Prepare to embark on a culinary adventure as we explore the tantalizing world of glazed carrots, where everyday ingredients are elevated into a symphony of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
MOLASSES-GLAZED RAINBOW CARROTS
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
- While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
- Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.
SHERRY VINEGAR AND MOLASSES GLAZED CARROTS
Provided by Bruce Aidells
Categories Side Sauté Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Carrot Christmas Eve Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
MOLASSES GLAZED CARROTS
This recipe produces fabulous sweet & sour carrots. The molasses lends a real depth and complexity of flavour. Recipe is from Bon Appétit Magazine (December 2008). I think it would work really well with parsnips too.
Provided by blucoat
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- 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 vinegar and enough water to almost cover carrots (about 3-4 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.
- 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.
Tips:
- Choose the right carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid carrots that are cracked, bruised, or have soft spots.
- Peel and trim the carrots: Use a vegetable peeler to remove the skin from the carrots. Then, trim the ends off of the carrots.
- Cut the carrots into even-sized pieces: This will help them cook evenly. You can cut the carrots into slices, rounds, or sticks.
- Boil or steam the carrots until they are tender: This will take about 10-12 minutes. You can also roast the carrots in the oven for a more caramelized flavor.
- Make the glaze: While the carrots are cooking, make the glaze. The glaze is made with sherry vinegar, molasses, brown sugar, butter, and spices.
- Toss the carrots in the glaze: Once the carrots are tender, toss them in the glaze. Make sure the carrots are evenly coated.
- Serve the carrots: Serve the carrots immediately or let them cool slightly before serving.
Conclusion:
Sherry vinegar and molasses glazed carrots are a delicious and easy side dish that can be enjoyed by people of all ages. The carrots are tender and flavorful, and the glaze is sweet and tangy. This dish is perfect for a weeknight meal or a special occasion.
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