Maple Glazed Carrots with Bourbon

These maple glazed carrots with bourbon are made by roasting carrots and parsnips, if desired, and finishing them with a sweet and buttery bourbon, maple syrup, and apple cider vinegar glaze. Everyone will be fighting over these veggies.

Maple glazed carrots with bourbon and parsnips on a black oval platter with a dish of salt beside it.

These maple glazed carrots with bourbon have convinced us that everything is better after you add a little booze. Roasted until caramelized and finished with a buttery and sweet but not too sweet glaze, these truly scrumptious carrots have secured a spot at our table all autumn long, both weeknights as well as fancier occasions.–Angie Zoobkoff

Maple Glazed Carrots with Bourbon

  • Quick Glance
  • (2)
  • 20 M
  • 45 M
  • Serves 4
5/5 - 2 reviews
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Ingredients


Directions

Preheat the oven to 400°F (200°C). Adjust the oven rack to the middle position and line a rimmed baking sheet with foil.

Place the carrots and/or parsnips on the foil, drizzle with the oil, and toss to coat. Spread in a single layer and sprinkle generously with salt and pepper.

Roast the vegetables, turning once, until they’re tender and, if desired, slightly charred, 30 to 40 minutes.

While the vegetables are roasting, in a small saucepan over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute.

Stir in the bourbon, maple syrup, and vinegar, and cook until the glaze thickens enough to coat the back of a spoon, 5 to 10 minutes.

Drizzle half of the glaze over the vegetables, return to the oven, and roast until the glaze bubbles, 3 to 5 minutes.

Transfer the vegetables to a platter and drizzle with the remaining glaze. Serve hot, warm, or room temperature.

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Recipe Testers' Reviews

These maple glazed carrots with bourbon are a wonderful vegetable dish and would be a good accompaniment to many dishes. Besides cutting the vegetables, there is very little hands on time. Very easy and so delicious.

I roasted my carrots and parsnips for 15 minutes on each side. With 5 minutes left, I put half of the glaze on. When they were all done, I put them on a serving dish and put the rest of the glaze on.

When I tasted the glaze, at first I thought the vinegar flavor may be too strong. Once on the parsnips and carrots, though, the flavors all came together nicely.

I have roasted parsnips and carrots before but always in duck fat. I wasn’t sure if this recipe would be as good with the glaze. I think it was and recommend it.

Carrots never tasted so good! We love roasted veggies but this smoky-sweet glaze really did elevate this dish.

The acidity of the cider vinegar bought a very nice balance to the butter and maple syrup and the bourbon added that wonderful warm smoky flavor.

We did roast the carrots and parsnips together, as instructed, but since we’re not the biggest fans of parsnips, we fought over the carrots. This dish was such a hit, I’ll definitely be making it again with just the carrots!!!!

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Comments

  1. This delicious, versatile side dish takes no time or effort to prepare. I roasted a mix of fennel wedges, brussels sprouts, parsnips, carrots and sweet potato wedges to pair with roast duck for our Canadian Thanksgiving yesterday and not only loved the flavour, but also the “fall” colours from the variety of veggies. The maple glaze enhances the beautiful caramelization, and the flavour is amazing. I used Jack Daniels Tennessee Fire in the glaze which added a hint of cinnamon. Excellent!

  2. Oh so good. I served this delicious dish instead of tzimmes, it was a great surprise and success among my guests. I only used different sorts of carrots. Easy to prepare, handy ingredients, great flavor.

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