Spiced Glazed Carrots

This weekend I celebrated Thanksgiving a little early with my family.  While my parents were trying to deep-fry the turkey…trying being the key word in this sentence… I was asked to make a side dish.

I jumped at the chance to take advantage of my mom’s stocked spice cabinet and made these Spiced Glazed Carrots from Bon Appetit!

Spiced Glazed Carrots:

  • 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 orange juice
  • 2 tablespoons Sherry, divided
  • 2 pinches ground cloves
  • 1 tablespoon fresh tarragon leaves
  • 1/4 teaspoon freshly grated orange zest


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 orange 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.

4 thoughts on “Spiced Glazed Carrots

  1. well they accidentally got an infrared one… which means it takes hours to cook. soo… after about an hour of “infrared frying” we ended up just baking it haha.

  2. Pingback: Primal / Paleo Indian meal ideas : Wholesome Mamma

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