Hold onto your hats people, this is my first recipe using carrots. Yes, I eat carrots, but I’ve never actually made anything with them…ever. I had this very easy recipe for a Chardonnay glazed carrot, but since I didn’t have any wine (I know you’re shocked) I substituted Sherry cooking wine instead. I also made my carrots into ribbons using my peeler instead of just slicing them. These are incredibly easy to make, but taste way more involved than they actually are!
I just got back from a fabulous weekend in New Hampshire visiting family. We had a blast! Snow tubing, skiing, ice skating, and good old family fun. It was a much needed relaxing break from the recent craziness. Check out this beautiful sunset!
-2 tablespoons Sherry cooking wine
-1 tablespoon plus 1 teaspoon honey
-1/4 teaspoon salt
-1 teaspoon butter
1. Peel carrots. Using the peeler, slice carrots into thin long ribbon pieces.
2. In a sauce pan over medium high heat, heat the Sherry to a boil and add the butter, honey, and carrots. Cover and simmer on low heat for 20 minutes to thicken, stirring occasionally.
Source: Better Homes and Gardens