Maple Glazed Carrots with Bourbon
These maple glazed carrots with bourbon take the humble carrot and elevate them to something worth a place on a festive table. Sweet, tangy, garlicky, with subtle nuances of bourbon and maple, they're truly stunning.
Ingredients
- 2 pounds carrots and/or parsnips, peeled and halved lengthwise if thicker than 1 1/2 inches (3.5 cm)
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 3 tablespoons unsalted butter
- 1 medium clove garlic, grated
- 3 tablespoons bourbon
- 3 tablespoons pure maple syrup
- 2 teaspoons apple cider vinegar
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 406kcal | Carbohydrates: 51g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 26mg | Fiber: 11g | Sugar: 20g