Spirited Cooking: Bourbon Glazed Carrots
If you want to add more lacto ovo vegetarian recipes to your recipe box, Spirited Cooking: Bourbon Glazed Carrots might be a recipe you should try. This recipe serves 4. One serving contains 331 calories, 2g of protein, and 13g of fat. For $1.94 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 180 people were impressed by this recipe. It will be a hit at your Easter event. From preparation to the plate, this recipe takes around 40 minutes. A mixture of bell pepper, olive oil, dark brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is pretty good. If you like this recipe, you might also like recipes such as Maple Bourbon Glazed Carrots, Spirited Cooking: Strawberry Campari Tart, and Spirited Cooking: Nocino Chocolate Cake.
Servings: 4
Ingredients:
Freshly ground black pepper
1/2 cup bourbon
2 tablespoons butter, cut into chunks
1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
1/4 cup dark brown sugar
kosher salt
2 tablespoons olive oil
2 tablespoons freshly squeezed orange juice
1/2 teaspoon smoked paprika
Equipment:
oven
sauce pan
Cooking instruction summary:
Procedures 1 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. 2 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.
Step by step:
1. 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.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
