Recipe of the week: Glazed Carrots

Glazed Carrots


Serves 6-8 people


2.5 lbs. baby carrots, peeled and tops trimmed to about an inch.

½ stick unsalted butter

¼ cup of madeira wine or dry sherry

1 cup of chicken or veggie stock

2 tbsp. brown sugar

¼ tsp. cinnamon

Flat leaf parsley chopped finely


Melt the butter in a large skillet. 

Add the carrots and season with salt, pepper and cinnamon.

Stir the carrots so they are all covered in the butter.

Add the wine, or sherry.

Add the stock, and cover.  Cook for about 6 mins, uncover and reduce,  until the carrots look caramelized.


Serve immediately.

Rosalie GoldbergComment