Photo: Gabriel Gurrola
Spiced Glazed Carrots with Sherry & Citrus
10 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
231
Calories
2g
Protein
12g
Fat
26g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Clementine | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunches of thin carrots (2 pounds), 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes