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Sherry-glazed carrots with parsley

Name: Sherry-glazed carrots with parsley
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 8
Ingredients: 1kg carrots, cut diagonally into third (each piece around 4 cm); 50g unsalted butter; 250ml dark sherry (such as a cheaper oloroso or rich cream); 1 tbsp caster sugar; Pared zest 1 lemon, white pith removed; Small bunch fresh curly leaf parsley, finely chopped

Published: 19 Jan 17
Updated: 18 Mar 24

These sweet and zesty, sherry-glazed carrots are more than just a side dish – they’re the perfect partner for your Christmas dinner.

Looking for another sensational Christmas side dish to serve on the big day? Try these Brussels sprouts with black pudding and chestnuts.

Easy
December 2016

Test kitchen approved

Serves 8
Hands-on time 15 min, simmering time 40-45 min

These sweet and zesty, sherry-glazed carrots are more than just a side dish – they’re the perfect partner for your Christmas dinner.

Looking for another sensational Christmas side dish to serve on the big day? Try these Brussels sprouts with black pudding and chestnuts.

Nutrition: per serving

Calories: 144kcals
Fat: 5.8g (3.4g saturated)
Protein: 1.1g
Carbohydrates: 11.2g (8.5 sugars)
Fibre: 4.2g
Salt: 0.1g

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Ingredients

1kg carrots, cut diagonally into third (each piece around 4 cm)
50g unsalted butter
250ml dark sherry (such as a cheaper oloroso or rich cream)
1 tbsp caster sugar
Pared zest 1 lemon, white pith removed
Small bunch fresh curly leaf parsley, finely chopped

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Method

Put the carrots, butter, sherry, sugar and lemon zest in a pan, then add enough water to half cover the carrots. Bring to a simmer, then cover and cook for 15-20 minutes until the carrots are almost tender.
Uncover and simmer for a further 20 minutes or until the liquid has reduced to a buttery glaze. Remove from the heat, stir in the parsley and season. Serve immediately.