I think coming up with new side dishes can be one of the hardest parts of holiday meal planning. So many people have their favorites, but if you serve the same exact things every holiday it gets a little boring. Try including a couple of new side dishes along with one or two favorites.
Carrots are liked by many and this recipe goes well with roast, turkey, pork, beef, or ham. It’s also a vegetarian friendly recipe.
Sherry Simmered Carrots
Recipe by Mizkan
1-1/2 lbs. petite-cut carrots (about 5 cups)
2 Tbsp. butter
2 Tbsp. packed brown sugar
1 tsp. dried sage (or 1/2 tsp dried rosemary)
1-1/3 cups HOLLAND HOUSE Sherry Cooking Wine or Marsala Cooking Wine, divided
2 tsp. cornstarch
Finely shredded zest of 1 lemon
1 tsp. Dijon mustard
Toasted pecans (optional)
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.
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.
Makes 8 to 10 servings.
Robyn’s Notes: While the little pre-cut carrots are easy, I actually prefer using regular whole carrots and peeling and cutting them. Just make sure you cut them into pieces that are similar in size so they cook evenly. The pecans really add a nice touch at the end. You just need a small palm’s worth and chop them up and sprinkle over the top.
What do you think? Do you have carrot lovers in your family who might enjoy this recipe?
Disclosure: I am a Mizkan Blogger Ambassador and receive compensation for my posts. Opinions are my own. I actually use Mizkan products in my home on a regular basis.