These maple-bourbon glazed carrots hardly need a recipe. 1 parts maple syrup to 1 part bourbon plus salt and pepper are all that is needed for this dish.
Try this with my mushroom steaks Au Poivre. It would bake right along with the steaks.
Since I cook for two most of the time. I put vegetables in a small coquette or oven friendly skillet. Both have lids. If you have baking dishes with no lids, use parchment paper to avoid using aluminum foil.
Maple - Bourbon glazed carrots
This dish hardly needs a recipe. Tender carrots, sliced on the diagonal and glazed with maple syrup with a hint of bourbon. Delicious and nearly effortless.
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Equipment
- Coquette or small baking dish with lid
Ingredients
- 2-3 Carrots Enough to fill 1 cup with carrots
- 6 Tbsp Maple Syrup
- 2 Tbsp Bourbon
- 1/4 Tsp Himalayan salt To taste
- 1/4 Tsp Black pepper To taste
- 1/8 Tsp Nutmeg Optional
Instructions
- Peel carrots and slice on the diagonal into 1/4" slices.
- Combine syrup, bourbon, and seasonings in a covered baking dish. Use a spoon to carefully coat the carrots with the syrup. (I use Le Creuset 8 oz coquettes but a baking dish with parchment paper works too).
- Place in oven at 350°F for 20-30 minutes depending on desired doneness.
- Use a spoon to carefully coat the carrots with the syrup. Serve hot.
Notes
This is a Snap Pea Sheep recipe
This is so simple, you really do not need a recipe.
Maple and bourbon cook down to make a tasty glaze for any vegetable. Try turnips, sweet potato slices, butternut or acorn squash, brussel sprouts, beets or parsnips.
I like a little nutmeg with most vegetables but it is your preference. Nutmeg and cardamom are similar in that a little goes a long way but both offer a depth in flavor.
Think about topping with nuts, Air-fried onions or a little panko. If you use panko, you do not need a lid. Nutrition
Serving: 4OZ
