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:

Quickview
330k Calories
2g Protein
13g Total Fat
35g Carbs
10% Health Score
Limit These
Calories
330k
17%

Fat
13g
21%

  Saturated Fat
4g
29%

Carbohydrates
35g
12%

  Sugar
25g
28%

Cholesterol
15mg
5%

Sodium
368mg
16%

Alcohol
10g
56%

Get Enough Of These
Protein
2g
5%

Vitamin A
31064IU
621%

Vitamin C
109mg
133%

Vitamin K
31µg
30%

Fiber
6g
26%

Vitamin E
3mg
24%

Vitamin B6
0.47mg
23%

Potassium
744mg
21%

Folate
69µg
17%

Manganese
0.35mg
17%

Vitamin B3
2mg
12%

Vitamin B1
0.16mg
11%

Vitamin B2
0.17mg
10%

Phosphorus
84mg
8%

Magnesium
32mg
8%

Calcium
76mg
8%

Vitamin B5
0.75mg
7%

Iron
1mg
6%

Copper
0.11mg
5%

Zinc
0.63mg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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