Glazed Carrots with Sherry Reduction

Glazed Carrots with Puy Tarragon Lentils with Chive Oil

Glazed Carrots with Sherry Reduction

I love the sweetness of roasted carrots. These glazed carrots are put in a sherry syrup and butter after they were roasted, adding another depth of flavor and sweetness. The recipe is based on Portland's Beloved Naomi Pomeroy from Beast. She roasts them first to get a little char.

I made the carrots above for the vegetable course at my Modern Provençal Dinner. See the whole evening here.

Baby carrots ready for roasting

I made a sherry syrup before hand, then when I was ready to serve it, I melted the butter, added the syrup and reheated the carrots.

I used white wine reduction in the glaze because I was using something similar with the tarragon lentils (recipe here) for the dinner pictured above. You could skip this part, and only reduce the vinegar with sugar only.

Reducing white wine with garlic

Reducing sherry vinegar for the glaze

Reduced Sherry Glaze

The trick to getting the carrots roasted perfectly is to make sure they are spread out on the sheet. If they are over crowded, they won’t brown as nicely.

The recipe is below. I hope you enjoy!

Roasted Carrots with a Sherry Glaze

Glazed Carrot Recipe

1. toss carrots in canola oil and salt

2. roast the carrots in a 400 degree oven

3. make a sherry glaze with wine, aged sherry vinegar, sugar and a smashed garlic. Reduce to a couple of tablespoons and a syrup consistency.

4. melt butter in pan, add herb of choice. Below I used thyme, but would be good with tarragon or rosemary.

5. add the sherry syrup

6. toss the carrots in the glaze

Roasted Glazed Carrots