Spiced Glazed Carrots with Sherry and Citrus
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
- Total Time: 20 minutes
- Servings: 8-10
- Bring carrots, butter, 1/2 tsp. 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.
- Add clementine juice, 1 Tbsp. Sherry, and ground cloves to skillet and cook until glaze forms, 7–8 minutes. Stir in carrots and remaining 1 Tbsp. 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 celementine zest.