Carrots, Paprika-Roasted, Bourbon-Glazed

By seamline

Ingredients

• Bourbon Sauce:
• 1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• kosher salt
• Freshly ground black pepper
• 1/2 cup bourbon
• 1/4 cup dark brown sugar
• 2 tablespoons butter, cut into chunks
• 2 tablespoons freshly squeezed orange juice

Details

Adapted from kitchen-parade-veggieventure.blogspot.com

Preparation

Step 1

Preheat oven to 375°F. Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30 minutes or until carrots are tender when pierced with a fork.

While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.