What's On the Side: Maple-Bourbon Glazed Carrots


I bought the most beautiful bunch of carrots last weekend at the Wausau farmers market. My go-to vendor of late has been Stoney Acres Farm, and their produce never fails to impress me. For a measly $3, I came home with a ginormous bunch of carrots and I immediately set to work trying to decide how to use them up. For one easy option, I made a side of maple-bourbon glazed carrots to go with our dinner one night. I worked from a maple-glazed carrots recipe that I figured could use a little more oomph, so I of course added just a dash of Bourbon. (Because maple and Bourbon flavors go hand-in-hand, am I right?!) These carrots are fork tender, full of flavor, and the perfect complement to a autumnal meal. (I'm thinking roasted pork, venison, or roasted chicken would all be ideal accompanying entrees for the next time I make this.)


Maple-Bourbon Glazed Carrots (printer-friendly version)
makes 4-6 servings

4 cups sliced (on the diagonal) carrots
3 tablespoons pure maple syrup
1 tablespoon Bourbon
1 tablespoon unsalted butter
1/4 teaspoon sea salt flakes
1/4 teaspoon ground black pepper
1/3 cup water

1. Add all of the ingredients to a large skillet. Bring the mixture to a boil over medium-high heat.
2. Reduce the heat and simmer, partially covering the skillet with a lid. Continue to simmer until the carrots are tender and the liquid has thickened to a glaze, about 15-20 minutes. If carrots have tenderized and the liquid has not thickened, remove the lid completely and increase the heat to medium-high until a glaze forms. Serve immediately.

 (adapted from this Real Simple recipe)

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