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Herb Sherried Carrots

Ingredients:

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

Instructions:

  • 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.



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