Spiced Glazed Carrots with Sherry & Citrus

Ingredients for Spiced Glazed Carrots with Sherry & Citrus

• 2 bunches of thin carrots (900g ), cut into 1" pieces (about 900g )

• 2 tablespoons (1/4 stick) unsalted butter

• 1/2 teaspoons 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 teaspoons freshly grated clementine zest or orange zest

Bring carrots, butter, 1/2 teaspoons salt, peppercorns, bay leaf, and 120ml 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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.