Maple Bourbon Glazed Carrots
Maple Bourbon Glazed Carrots
Fresh carrots sautéed in a bourbon glaze... to die for flavor! Super easy and ready in under 30 minutes. Perfect side dish for your family holiday gathering... or any day too!
Maple Bourbon Glazed Carrots
Yield: 4 servings
Ingredients:
1-pound fresh carrots, (preferably smaller sized)
2 tablespoons olive oil
2 tablespoons butter
1/4 cup brown sugar, packed
1/2 teaspoon kosher salt
Couple grinds fresh black pepper
1/4 teaspoon cinnamon
2 tablespoons pure maple syrup
2 tablespoons bourbon
1 – 2 tablespoons fresh parsley, finely chopped
Equipment needed:
Vegetable peeler
Cutting board
Chef knife
2-quart saucepan with lid
Measuring spoons
Dry measuring cups
Rubber spatula
This recipe originated from a good friend of mine, whose no longer with us, but still in my cooking heart! One Easter week, I was looking for a vegetable recipe to serve with our traditional ham dinner. My friend, Theodora, used to spend hours talking about recipes and cooking together over the years. She knew exactly what to serve! She dug through her archive of recipes on scraps of paper and suggested this easy recipe. Her recipe didn’t add bourbon, but I figured it wouldn’t hurt and tried it. Great addition! You can make it either way too... the combination of maple syrup, brown sugar and seasonings creates an amazing flavor! I love the beautiful color that carrots add to any plate. Also, preparation is under 30 minutes which is an added bonus ... so grab your peeler and let’s make glazed carrots!
Making this recipe is pretty fundamental. Involves basic cooking techniques, so even the beginner cook can prepare these carrots with awesome results! Begin by peeling the carrots and slicing them. I try to choose smaller sized carrots to create mouth sized pieces and added meal appeal. Diagonally slice the carrots, 1/2-inch thick. Try to keep the carrots as uniform in size as possible for even cooking. Place carrots in a 2-quart saucepan with just enough water to barely cover the carrots and 1 – 2 teaspoons of kosher salt. Bring the carrots to a boil. Cover and reduce heat to maintain a low simmer. Simmer carrots for ~ 6 - 7 minutes or tender-crisp in texture. Tender-crisp means... can push a fork through with a little hesitation... not falling apart. You can also sample one after it cools a little... should have a bit of crunch as the carrots will still cook a bit in the glaze. Drain the carrots.
Now for the creation of the yummy glaze! After carrots are drained, add olive oil, butter, brown sugar, bourbon and seasonings. Stir well over medium heat until blended and glaze has formed. Allow to simmer, uncovered, in glaze for 5 minutes. Glaze will evaporate and thicken slightly. The carrots will also absorb some of the maple/bourbon flavor.
Your carrots are ready! Chop a little fresh parsley and sprinkle over the pot. Give it a stir and inhale the wonderful aroma... Pure heaven! Take one bite to check the seasoning... then thank Theodora for this wonderful dish! Great accompaniment to your Pork Tenderloin, Oven Baked Rotisserie Chicken, or Holiday Ham dinner... Enjoy!!