8 large carrots (about 1-1/2 pounds) cut into 3 X ¼ X ¼-inch pieces
¼ cup unsalted butter
2 Tablespoons minced fresh parsley
2 Tablespoons dry sherry
¼ to ½ teaspoon ground cinnamon (I did the ½ teaspoon)
¼ teaspoon salt (or more if needed)
⅛ teaspoon freshly ground black pepper
Garnish- additional minced parsley, if desired
Instructions
Heat a large saucepan of water to boiling. Add carrots and cook until crisp-tender, about 8 minutes. Drain well.
Melt butter in a large skillet over medium heat. When foam subsides add cooked carrots and parsley; toss to mix well. Cook until heated through. Sprinkle with sherry, cinnamon, salt, and pepper, stirring gently for a minute. Place in serving dish and sprinkle with additional minced parsley. Serves 6-8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cinnamon-carrots/