Chef Johns Bourbon Glazed Carrots Recipes

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GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP



Glazed Baby Carrots with Bourbon and Maple Syrup image

Provided by Guy Fieri

Time 23m

Yield 4 servings

Number Of Ingredients 6

1 pound baby carrots, rinsed and tops removed
Sea salt
1 tablespoon butter
3 tablespoons bourbon whiskey
1/4 cup maple syrup
Pinch freshly cracked black pepper

Steps:

  • Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
  • In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.

CHEF JOHN'S BOURBON GLAZED CARROTS



Chef John's Bourbon Glazed Carrots image

These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.

Provided by Chef John

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 6

Number Of Ingredients 8

½ cup butter
2 pounds carrots, peeled, cut into equal-sized pieces
½ teaspoon salt, or more to taste
½ cup bourbon whiskey
⅓ cup brown sugar
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
2 sprigs fresh thyme leaves for garnish

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.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 26.7 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 9.8 g, Sodium 410.9 mg, Sugar 19 g

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