Honey Bourbon Glazed Carrots
This post comes to you straight from the brand-spankin’-new internet connection in my apartment.
Yes, I’ve finally joined the modern world. After three and a half months of navigating the inconvenience of no internet, no TV, and very bad cell phone service, I finally subscribed.
This afternoon and tonight was spent cooking up a storm and catching up on some of new fall shows, including “New Normal” and “Go On.” “Go On” wasn’t really holding my interest, but ”New Normal” was very funny and slightly heartwarming. I thought it was pretty good and could see myself following along with that show.
The highlight of my day though? These honey bourbon glazed carrots! Holy cow. I gobbled these right up and could have eaten a whole lot more.
I’m so happy to be returning from an almost week-long blog hiatus (sorry about that!) with something so yummy and easy.
Last week the director of our CSA posted the Bourbon Glazed Carrots from Serious Eats and I just new I had to try something similar with the heirloom carrots in my share this week. (The girl who says she doesn’t really like whiskey has sure had some major interest in whiskey these days!)
In this particular recipe, the sweet honey offsets the whiskey burn. The sauce has just a slight undertone of the whiskey taste and has a syrupy consistency, which helps it stick to the carrots. A little bit of goodness in every bite. No salt and pepper needed.
These carrots make a quintessentially fall side dish that would taste good with just about anything. And, as usual, they’re a cinch to whip up!
Inspired by Serious Eats
- 1 pound heirloom carrots (or regular!)
- 1 T Olive oil
- 1/2 cup water
- 3 T whiskey
- 2 T honey
- 2 T butter
- Preheat oven to 375F. Toss unpeeled, washed carrots in olive oil and roast in a single layer for approximately 30 minutes until tender (Note: you may have to adjust cooking time based on size of your carrots).
- Combine remaining ingredients in a sauce pan and bring to a boil. Lower to a simmer and let reduce for approximately 10 minutes until it becomes a glaze that coats the back of a spoon.
- Drizzle glaze over the carrots and serve immediately.