Sherried Carrots With Ginger

Step 1: Peel carrots, trim ends, rinse and dry. Cut carrots in half, then cut large end in half lengthwise so pieces are more uniform in diameter.

Step 2: Melt butter in a 12- to 14-inch nonstick skillet over medium-high heat.

Step 3: Add carrots in a single layer and turn as needed until browned, 8 to 10 minutes.

Step 4: Add ginger, 3 tablespoons dry sherry, and 3 tablespoons water; cover, reduce heat, and simmer until carrots are tender-crisp, about 5 minutes.

Step 5: Season to taste with salt and pepper.

Step 6: Arrange carrots on a platter and scrape ginger mixture evenly over them.

Step 7: Garnish with parsley.