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

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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