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An easy solution to holiday cooking!! I have you covered with these delicious Bourbon Glazed Roasted Carrots!
(Also check out my video below on cooking a turkey breast, because… yay, VIDEO!)
It’s the most… wonderful…time… of the year…. Well, not QUITE, but the planning, the baking, the cooking, the EATING is coming! I love getting together with family and friends to celebrate, eat, and pass out on the couch.
For me, as a reasonably experienced cook, I prefer to fuss with sides, and get my table looking good, and pay attention to … SQUIRREL!An easy solution to holiday cooking!! I have you covered with these Bourbon Glazed Roasted Carrots #holidayside #side #vegetables #carrots #bourbon
Sorry. Let’s move on.
The Bourbon Glazed Roasted Carrots
I don’t know about you, but I love to have some really good sides at the dinner table. I’m so excited to share my recipe for Bourbon Glazed Roasted Carrots! They are like… well, a great excuse to eat carrots, really. Boozy, buttery, and sweet.
You roast them in a little butter/olive oil, then make a really really delicious glaze… drizzle it over, then roast some more so you get that sweetness baked right in. Then you drizzle a little more when you are serving. PASS THE CARROTS PLEASE!! (Recipe below)
Need more sides? Got you covered!
Bourbon Glazed Roasted Carrots
- 2 lbs carrots with tops
- 3 Tbs butter divided
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup chicken stock
- 2 Tbs bourbon (or whisky)
- 2 Tbs dark brown sugar
- fresh thyme
- Preheat the oven to 450F
- Wash and trim the carrots, leaving about an inch of the tops still intact and place on baking sheet.
- Melt the butter, and add it to the olive oil, and salt and pepper.
- Toss the carrots with the olive oil/butter mixture, and bake for about 15 minutes (they won't be fully cooked)
- In a small saucepan, mix together the remaining 2 Tbs butter,
- Whisk in the bourbon and brown sugar. and chicken stock.
- Bring to a boil, reduce heat and simmer until mixture is syrupy.
- Remove carrots from oven, drizzle syrup over the top and bake a further 8 minutes (until tender). Save a little syrup for serving.
- Serve, sprinkled with fresh thyme and a little extra syrup.