While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Ingredients
Makes 8 to 10 servings
Step 1
Bring carrots, butter, 1/2 teaspoon 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.
Step 2
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.
Step 3
Transfer to a serving plate. Garnish with tarragon and clementine zest.
How would you rate Spiced Glazed Carrots with Sherry & Citrus?
Leave a Review
Reviews (5)
Back to TopI made these carrots for small Thanksgiving dinner. The recipe yields enough carrots for 4-6 people. The glaze was a little thin but adhered ok to the carrots. The flavors were perfect and not overpowering. The dish was beautiful with the contrast of the carrots and fresh tarragon leaves.
Anonymous
Salem, MA
4/10/2012
There wasn't anything wrong with this, but it didn't really end up making what I'd call a glaze. The sherry was a nice flavor, but the whole mixture was pretty liquidy.
lamb2love
Seattle
12/14/2011
Made dish with carrots and parsnips, but otherwise as the recipe described. While adding the cloves gave the glaze a rich color, found the flavor of the cloves overpowering the sweet flavor of the carrots, parsnips, and Clementine. None of the guests at the meal ate the dish and will not make again.
sabeall
11/27/2011
我同意审查员低于4 - 6只提要. For a Thanksgiving crowd of 20 - I made 8 bunches of carrots and adjusted the recipe accordingly. I did not need to cook the carrots as long as the recipe indicated. I also found that the glaze was very insufficient so I ended up making 8 times the recipe for the glaze. I also felt the glaze was too thin and not adhering to the carrots - so I stirred in 1/4 cup butter at end.
lamenta
Glastonbury CT
11/24/2011
A good, flavorful, straightforward glazed carrot recipe. I didn't have fresh tarragon, so I subbed a scant tablespoon dry when I added the orange juice, and I opted for fresh ground cloves and sweet vermouth. Also, I also sectioned the other half of the orange and tossed them with the carrots and glaze at the end, and if I were to do it again, I'd buy a second orange to section and add to the mix. One warning: there's no way in hell this'd feed ten people. Maybe four with a salad and hearty entree.
cbench
Iowa City
11/13/2011
See Related Recipes and Cooking Tips
-
91 Vegetable Sides for Your Thanksgiving Menu
Here’s how to make sure your guests get plenty of brussels sprouts, sweet potatoes, and green beans on Turkey Day. -
The Fast, French Trick to Giving Vegetables Slow-Cooked Flavor
Glazing is the ultimate “swing season” cooking technique.
