Bourbon Molasses And Orange Glazed Carrots Recipes

BOURBON GLAZED CARROTS

Steps:

• Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
• Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.

CHEF JOHN'S BOURBON GLAZED CARROTS

Steps:

• Melt butter in a heavy skillet over medium-high heat.
• When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
• Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
• Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
• When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
• Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.

MOLASSES-GLAZED RAINBOW CARROTS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
• While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
• Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.

BOURBON, MOLASSES AND ORANGE-GLAZED CARROTS

Steps:

• 1. In a large skillet (preferably nonstick), heat the olive oil. Add the carrots and season with salt and pepper. Cook the carrots over medium heat, stirring occasionally, for 2 minutes. Stir in the brown sugar. Remove the pan from the heat, add the bourbon and return to the stove to cook for 2 minutes longer. Add the molasses and the orange juice and cover. Cook the carrots until crisp-tender, checking every few minutes to make sure there is enough liquid in the pan, about 8 to 10 minutes longer. 2. Remove the lid and reduce the liquid until it becomes syrupy. Add the butter and stir to coat the carrots with the glaze. Season with salt and pepper and transfer to a serving plate. Sprinkle with the orange zest and parsley and serve.

ORANGE-GINGER CARROTS WITH BOURBON

Steps:

• In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until tender to the touch of a fork. Drain off water.
• In a saute pan, over medium-high heat, add butter and sugar. Stir for approximately 3 minutes, or until sugar begins to brown. Add orange juice, ginger and carrots. Simmer for approximately 5 minutes, or until liquids thicken and becomes a glaze.
• Add salt and bourbon and simmer for 1 more minute. Serve immediately.

MOLASSES GLAZED CARROTS

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

GLAZED ORANGE CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

BOURBON, MOLASSES AND ORANGE-GLAZED CARROTS

Steps:

• In a large skillet (preferably nonstick), heat the olive oil. Add the carrots and season with salt and pepper. Cook the carrots over medium heat, stirring occasionally, for 2 minutes. Stir in the brown sugar. Remove the pan from the heat, add the bourbon and return to the stove to cook for 2 minutes longer. Add the molasses and the orange juice and cover. Cook the carrots until crisp-tender, checking every few minutes to make sure there is enough liquid in the pan, about 8 to 10 minutes longer. Remove the lid and reduce the liquid until it becomes syrupy. Add the butter and stir to coat the carrots with the glaze. Season with salt and pepper and transfer to a serving plate. Sprinkle with the orange zest and parsley and serve.