Bourbon-Brown Sugar-Maple Glazed Carrots

Hubby and I love baby carrots as a bright, pretty side dish. Carrots bring such vivid color to the table and go so well with a variety of main dishes. Kiddo isn’t so keen on carrots, unless they are glazed with butter, brown sugar and a splash of booze.

Recently we tried a new recipe. The first time out, we were a little less than thrilled. The original recipe did not include brown sugar and contained far too much bourbon – it was about the only thing you could taste. A little tweaking was in order. I’ve cut back on the bourbon and added brown sugar to the mix, rendering a thicker glaze that is more suited to our tastes.

The most common Baby Carrot is the one most of us are familiar with – the orange carrot. So bright, so beautiful and so orange. Whenever possible, I look for carrots in a variety of colors – everything from a creamy-white to a deep purple.  The white or cream-colored carrots are mild in flavor and lack some of that “earthy” goodness we recognize as a carrot. The deeper the color, the more this earthiness comes through. Purple carrots (those purple through and through) are very sweet with a subtle hint of pepper. These are also the hardest to come by. Sometimes. if you are lucky, you will come across a bundle of carrots containing a range of colors. If you do, by all means experiment with your veggies – this recipe works well with any color carrot.

Bourbon-Brown Sugar-Maple Glazed Carrots
1 lb Baby Carrots, rinsed, green tops removed
1 Pinch or so Table Salt
1 Pinch Fine Sea Salt
1 Tablespoon Butter
2 Tablespoons Brown Sugar
2 Tablespoons Bourbon Whiskey
1/3 Cup Pure Maple Syrup
1 Pinch White Pepper

Bring a medium-size pot of water to a boil over medium-heat. Add carrots and a pinch of salt. Cook until carrots are tender, about 8 to 10 minutes. Drain well and set aside.

In a sauté pan over medium-heat, melt butter. Add Brown sugar and stir until melted into the butter as a thick paste. Add Bourbon Whiskey one tablespoon at a time, stirring constantly. Pour maple syrup into the glaze. Lower heat to a strong simmer, and allow to simmer until mixture is reduced to a thick glaze, about 10 minutes.

Add carrots and toss to blend. Continue to simmer until carrots begin to color, about 5 minutes longer. Transfer to a serving dish, season with sea salt and a pinch of pepper and serve.

Suggested Main Dishes:

ChickenRoast Chicken with Cinnamon and Spice and Everything Nice

Pork RoastCaramelized Onion Pork Tenderloin

Roast Beef: Cracked Peppercorn and Herb Rubbed Garlic Roast Beef

Seafood: Monterey’s Wharf Market Pan-Roasted Bay King Salmon


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