Spiced Glazed Carrots with Sherry & Citrus Recipe

Spiced Glazed Carrots with Sherry & Citrus Recipe

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