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Herb Sherried Carrots




Source of Recipe


Internet


List of Ingredients




1 pound fresh carrots, peeled, trimmed, cut into narrow 2-inch sticks
1/3 cup water
3 tablespoons margarine
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme leaves
2 tablespoons dry sherry
1 tablespoon brown sugar
1/4 teaspoon salt


Recipe



Place carrots and water in skillet. Cover; bring to a boil over medium high heat. Reduce heat to medium low and simmer 5 minutes or until carrots are tender. Drain.

Add margarine, rosemary, thyme, sherry, sugar and salt; stir to combine. Continue cooking, stirring frequently until heated and glazed, about 5 minutes. Serve hot.

Servings: 6