These Bourbon Glazed Roasted Carrots are so subliminal and will add that pop of color as a great side dish for your holiday feast.
Bourbon Glazed Roasted Carrots
- 1 1/2 pounds small carrots, tops trimmed, scrubbed but unpeeled
- 2 Tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup bourbon
- 1/4 cup dark brown sugar
- 2 Tablespoons butter, cut into chunks
- 2 Tablespoons freshly squeezed orange juice
- Preheat oven to 375°F.
- Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper.
- Roast for 30 minutes or until carrots are tender when pierced with a fork.
- While carrots are roasting, place bourbon in a small saucepan over medium-high heat.
- Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes.
- Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken.
- Lower heat and stir in butter and orange juice until well combined.
- Season to taste with a pinch of salt.
- Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.
My earliest memories of cooked carrots, well any vegetable for that matter, is not so pretty. My sister and I laugh about it still. My mom, who, by the way, is an excellent cook, basically boiled her veggies until they were soft and mushy. Perfect if you are baby and trying out foods for the first time. My motto used to be “If there is no chocolate in those veggies than I don’t like them. Ha ha.
Fortunately, my inquisitiveness to learn to cook as a teenager is what got e over that notion that veggies were bland.
Then I started experimenting with all sorts of ways to cook them. Bu, hey let’s face it, root vegetables are fabulous when they are roasted. Adding bourbon to the mix and bam, you just took it up another notch.
They are really easy to make and you can surprise your family and bring this dish to your Thanksgiving feast. They will all love you for it.
Thanks for stopping by and have a great day.