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Makes 4 servings

How to Make It

Step 1

Peel carrots, trim ends, and rinse. Melt butter in a 12- to 14-inch frying pan over medium-high heat. Add carrots in a single layer and turn as needed until browned, 8 to 10 minutes.

Step 2

Add ginger, 3 tablespoons sherry, and 3 tablespoons water; mix, cover, reduce heat, and simmer until carrots are tender-crisp to bite, about 5 minutes. Stir in parsley and season to taste with salt and pepper.

Step 3

Arrange carrots on a platter and scrape ginger mixture evenly over them. Add more sherry to taste.

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