Spiced Glazed Carrots with Sherry and Citrus

By KDHarmon

Ingredients

• 2 bunches of thin carrots (2 lb.), cut into 1" pieces (about 4 cups)
• 2 tablespoons(1/4 stick) unsalted butter
• 1/2 teaspoonkosher salt plus more for seasoning
• 12 whole black peppercorns
• 1 bay leaf
• 1 tablespoonfresh clementine juice or orange juice
• 2 tablespoonsSherry or sweet vermouth, divided
• 2 pinches ground cloves
• 1 tablespoonfresh tarragon leaves
• 1/4 teaspoonfreshly grated clementine zest or orange zest

Preparation

Step 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.

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.

Makes 8 servings.