Maple-Bourbon Carrots

Tender roasted heirloom carrots tossed in a warm maple-bourbon glaze with brown sugar, orange juice, and a touch of cayenne. Garnished with fresh dill and microgreens, this side dish is full of flavor and adds a beautiful, colorful touch to any meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

8 unpeeled heirloom carrots, tops trimmed and carrots halved lengthwise

2 tablespoons olive oil

½ teaspoon smoked paprika

Kosher salt, to taste

Freshly ground black pepper, to taste

½ cup bourbon

¼ cup packed light brown sugar

2 tablespoons unsalted butter

2 tablespoons fresh orange juice

Pinch cayenne pepper

Chopped fresh dill, for garnish

Microgreens, for garnish

Directions

Preheat oven to 400°F. In a large rimmed baking pan, toss carrots with olive oil, smoked paprika and generous sprinkles of salt and black pepper. Roast for 30 minutes or until fork-tender.
For glaze, in a small saucepan, bring bourbon to a simmer over medium heat; simmer for 4 minutes or until bourbon is reduced by half. Add brown sugar, stirring until dissolved. Cook and stir for 2 to 3 minutes more or until mixture thickens. Reduce heat to low; stir in butter, orange juice and cayenne pepper. Season to taste with salt. If necessary, keep glaze warm.
To serve, toss carrots with warm glaze. Garnish with fresh dill and microgreens, if desired. Serve immediately.