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Spiced Glazed Carrots with Sherry and Citrus

Spiced Glazed Carrots with Sherry and Citrus

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  • 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 tablespoon fresh clementine juice or orange juice
  • 2 tablespoons Sherry or sweet vermouth, divided
  • 1 tablespoon fresh tarragon leaves
  • 1/4 teaspoon freshly grated clementine zest or orange zest

Recipe Preparation

  • 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.

,Photos by Christopher Testani

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 64.1 %Calories from Fat 42.0 Fat (g) 3.0 Saturated Fat (g) 1.8 Cholesterol (mg) 7.5 Carbohydrates (g) 9.1 Dietary Fiber (g) 2.6 Total Sugars (g) 4.5 Net Carbs (g) 6.5 Protein (g) 0.9 Sodium (mg) 159.6Reviews Section

Watch the video: Glazed Carrots


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