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Bon Appétit

Spiced Glazed Carrots with Sherry & Citrus

By Susan Spungen

3.2

(7)

Image may contain Plant Food Vegetable and Carrot
Spiced Glazed Carrots with Sherry & CitrusChristopher Testani

While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh clementine juice or orange juice
2 tablespoons Sherry or sweet vermouth, divided
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated clementine zest or orange zest

Preparation

  1. Step 1

    Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.

    Step 2

    Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.

    Step 3

    Transfer to a serving plate. Garnish with tarragon and clementine zest.

TagsCarrotRoot VegetableVegetableCitrusFruitSideDinnerGluten FreeNut FreeVegetarianEasyQuickBon Appétit

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