Wednesday, March 28, 2012

Bourbon Glazed Carrots

These boozy carrots are inspired by Haymitch, Katniss and Peeta's mentor, who has a bit of a drinking problem. These carrots are slightly sweet with a bit of a kick. They are baked first with the basic seasonings, then topped with the sweet bourbon glaze. And don't worry if you don't like the taste of bourbon, you can barely taste it at all. To speed up cooking time, use baby carrots.  

Bourbon Glazed Carrots


  • 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


Preheat oven to 375°F. 
Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30-40 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.

Adapted from:

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