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

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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