Sherry Vinegar and Molasses Glazed Carrots

Ingredients for Sherry Vinegar and Molasses Glazed Carrots

• 6 tablespoons (3/4 stick) butter

• 1.4kg small carrots (5 to 6 inches long), peeled, trimmed

• 2 tablespoons mild-flavoured (light) molasses, divided

• 1/2 teaspoons (or more) coarse kosher salt

• 90ml Sherry wine vinegar, divided

• 2 tablespoons chopped fresh Italian parsley, divided

Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoons coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 60ml Sherry wine vinegar and enough water to almost cover carrots (about 950ml ) 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.

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