An easy solution to holiday cooking!! I have you covered with these delicious Bourbon Glazed Roasted Carrots!
(Also check out my video below, 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!
Sorry. Let’s move on.
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 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.