Spirited Cooking Bourbon 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.

WHISKEY-GLAZED CARROTS

Steps:

• Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired. Stick a serving spoon in the mix, and it's time to serve 'em up. And oh, what a wonderful time it is. I gobbled these up 'til I embarrassed myself.And you will, too. I know it.

SPIRITED COOKING: BOURBON GLAZED CARROTS RECIPE

Steps:

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