Spiced Glazed Carrots with Sherry and Citrus

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

  • TOTAL TIME: 20 minutes

  • SERVINGS: 8-10

INGREDIENTS

  • 2 bunches of thin carrots (2 lb.), 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

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PREPARATION

  1. 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.

  2. 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.

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

Kris Mae WeissSIDES, vegetarian, vegetables, Spiced Glazed Carrots with Sherry and Citrus