Name: Spiced Glazed Carrots with Sherry and Citrus
Yield: 8 to 10 Servings
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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Citrus brightens up the flavor of this glazed carrots recipe. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipe notes