This is my Mom’s carrot recipe. It is amazing. Even the most vegetable hating child like my husband will gobble this up, because it tastes like candy and pure joy.

Take a bag of carrots and wash them carefully. Cut off the tops and any bits on the bottom that look strange.

You are going to want to julienne the carrots. I never cut the sides off for carrots, but other than that, this is a good video demonstrating the technique.

Toss the carrots into a zip lock bag. Cover them with a medium-nice sherry. Mix in brown sugar to taste-if you’re looking for a more desert style dish, add a lot (1 cup would be a lot), otherwise, add just a few tablespoons.

Toss the carrots into the fridge to marinade. When the day comes to cook them, throw a couple of tablespoons of butter in the bottom of a small crock pot (PERFECT, this is preferable, do it first thing in the morning) or in a frying pan (more work, put them in around noon and stir occasionally, if it boils down too much add some apple juice to keep the sauce from sticking or burning) and toss in the carrots and the liquid. If it’s in a crock pot, leave it alone even though it smells so good. The outside should be soft, and the inside just sliiighly crunchy.

If you want to be super fancy, you can remove the carrots and reduce the sauce, then pour it on the carrots again. You could also throw a few currants or dried cranberries in while the carrots were cooking to add a nice tart undertone. A little lemon juice or a few sections of an orange could also work nicely.

If you want, when you serve these you could add some orange zest on top. It’s a very elegant looking dish.