- 8
- 10 mins
- 40 mins
Ingredients
- 3/4 cup good-quality bourbon or whiskey
- 1/2 cup butter
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- salt and black pepper
- 2 teaspoons chopped dill (plus more for garnish)
- 1 1/2 pounds carrots, peeled and sliced into 1/2 inch pieces
Preparation
Step 1
Today I bring you the most delicious carrots in the history of mankind. At least I think so, and I think most of you would agree after you’ve taken a bite of one of these scrumptious little devils. First of all, there’s bourbon. Second of all, there’s maple syrup. Throw in some brown sugar, fresh herbs and just a sprinkling of salt and pepper and these bourbon maple glazed carrots have just leaped onto your Thanksgiving dinner table. Yes, they are that good. Are you sold yet?
They are the perfect addition to your Thanksgiving spread. I like to make them ahead of time and then keep them warm in a low oven. They get better as they sit for an hour or so.
A bourbon barrel-aged stout sounded to me like the perfect fit as the beer pairing for these carrots, and boy did they pair well. I knew I wanted a beer on the sweeter side, something heavy and indulgent. I love stouts as the temperatures start to lower and I love them even more when they have been barrel-aged. They’re malty goodness combined with the sweet carrots is a true match. This is one instance where sweet goes perfectly well with sweet.
Yield
3/4 cup good-quality bourbon or whiskey
In a saute pan, add the bourbon. Cook over medium-high heat until the bourbon has reduced by half, about 10 minutes.
Add the butter, maple syrup, brown sugar, a sprinkle of salt and black pepper, chopped dill and carrots. Toss to combine.
Reduce the heat to medium to medium-low and cook for 15-20 minutes or until the carrots are tender but still have a nice snap.
Remove from heat. Garnish with fresh dill and serve immediately.