Parsley and Molasses Glazed Carrots
Earlier this year, Golden Barrel had the privilege of working with a local Lancaster County photographer named Jenny Foster to do some fun photo shoots for Instagram. The shoots included several projects including an Amish lady baking our Shoolfly Pie mix and other Lancaster County natives sharing their recipes. This Parsley and Molasses Glazed Carrots recipe by her friend, Holly High, was one of the features.
This healthy and delicious dish can be made up to 4 hours ahead of a meal and serves 10 people. It is the perfect option for your next holiday dinner.
Start with 3 pounds of small peeled and trimmed carrots.
Melt 1/2 stick of butter in a large skillet on med high heat then add the carrots. Add 2 Tablespoons of Golden Barrel Supreme Baking Molasses and salt.
Supreme Baking Molasses is a high grade sweet molasses made from sugar cane. It a healthy sugar substitute that adds a unique, rich flavor to baking and cooking recipes. In this recipe, it adds a sweet and savory taste to the carrots.
Saute the carrots in the butter and molasses and then add 4 tablespoons of redwine vinegar, 4 cups of water, and 1 tablespoon of parsley.
Cover and boil for two minutes. Uncover and boil until the liquid is reduced to syrup and the carrots are cooked all the way through.
Let stand at room temperature and add remaining molasses, vinegar, and parsley.
Mix together and cook over med high heat for 2 to 3 minutes.
Add salt and pepper to taste and sprinkle on extra parsley if desired.
The result is a healthy and savory side dish that everyone will enjoy.
Recipe by Holly High.
Photos by Jenny Foster.
- 1/2 stick butter
- 3 lbs carrots peeled and trimmed
- 4 tbsp Golden Barrel Supreme Baking Molasses divided
- 1/2 tsp salt
- 6 tbsp redwine vinegar
- 2 tbsp parsley chopped
- Melt butter in large skillet on med high heat.
- Add carrots, 2 tbsp Golden Barrel Supreme Baking Molasses, and salt.
- Saute in butter.
- Add 4 tbsp redwine vinegar, 4 cups of water, and 1 tbsp fresh parsley. Cover and boil for 2 minutes.
- Uncover and boil until liquid is a syrup and carrots are cooked all the way through.
- Let stand at room temperature and add remaining molasses, vinegar, and parsley.
- Mix together and cook over med high heat for 2 to 3 minutes.
- Add salt and pepper and serve.
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I enjoy your recipes please keep them coming. I’d love the carrot, malasses parsley recipe, I wish I had it on e-mail. I come to Lancaster co. every month to 6 weeks and always load up at Golden. thank you
Hi Theresa,
Thanks for using our products. We plan on having a new recipe available each week. The recipes can always be found on our blog when you need them. You can also print them out if you would like to save them yourself. I also recommend using Pinterest to save recipes for later.