Adapted from Matt | Emily Clifton | Cork and Knife | Page Street Publishing, 2019
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 20 M 45 M Serves 4 Print Recipe
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Send Is required Sign me up for your newsletter, too! Is required 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 1/2 oz) 1 medium clove garlic, grated 3 tablespoons bourbon 3 tablespoons pure maple syrup 2 teaspoons apple cider vinegar Directions 1. Preheat the oven to 400°F (200°C). Adjust the oven rack to the middle position and line a rimmed baking sheet with foil. 2. 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. 3. Roast the vegetables, turning once, until they’re tender and, if desired, slightly charred, 30 to 40 minutes. 4. 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. 5. 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. 6. Drizzle half of the glaze over the vegetables, return to the oven, and roast until the glaze bubbles, 3 to 5 minutes. 7. Transfer the vegetables to a platter and drizzle with the remaining glaze. Serve hot, warm, or room temperature. Show Nutrition #HonestEntertaining® #Vegetarian #Recipes #StealthyHealthy #MeatlessMondays
