Bourbon Maple Glazed Carrots

22 Comments

Today I bring you the most delicious carrots in the history of mankind. At least I think so, and I think most of you would agree after you’ve taken a bite of one of these scrumptious little devils. First of all, there’s bourbon. Second of all, there’s maple syrup. Throw in some brown sugar, fresh herbs and just a sprinkling of salt and pepper and these bourbon maple glazed carrots have just leaped onto your Thanksgiving dinner table. Yes, they are that good. Are you sold yet?

 

We have totally been down this little bourbon road before. I mean I’ve kind of been indulging in the stuff lately.

cooking with it…

brewing beer with it…

drinking it straight out of the bottle…

Kidding. Kidding! I swear, I do not have a “problem.” Please don’t judge me.

Please.

In all seriousness though, I love to cook with bourbon. Especially when a sweet veggie is involved. These bourbon maple glazed carrots taste like candy. They are uber sweet, this coming from the sweetness from the bourbon, maple syrup and brown sugar. The sweetness is toned down just a little bit with fresh herbs, salt and pepper.

They are the perfect addition to your Thanksgiving spread. I like to make them ahead of time and then keep them warm in a low oven. They get better as they sit for an hour or so.

Trust me on this.

 

Beer Love:
A bourbon barrel-aged stout sounded to me like the perfect fit as the beer pairing for these carrots, and boy did they pair well. I knew I wanted a beer on the sweeter side, something heavy and indulgent. I love stouts as the temperatures start to lower and I love them even more when they have been barrel-aged. They’re malty goodness combined with the sweet carrots is a true match. This is one instance where sweet goes perfectly well with sweet.
The Bruery’s Black Tuesday
 

Goose Island’s Bourbon County Stout
 

Founders Brewing’s KBS
 

Deschutes Brewery’s The Abyss
 

Hoppin’ Frog’s Barrel Aged B.O.R.I.S The Crusher

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Bourbon Maple Glazed Carrots

Yields 8

10 minPrep Time

30 minCook Time

40 minTotal Time

Save Recipe

Ingredients

  • 3/4 cup good-quality bourbon or whiskey
  • 1/2 cup butter
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • salt and black pepper
  • 2 teaspoons chopped dill (plus more for garnish)
  • 1 1/2 pounds carrots, peeled and sliced into 1/2 inch pieces

Instructions

  1. In a saute pan, add the bourbon. Cook over medium-high heat until the bourbon has reduced by half, about 10 minutes.
  2. Add the butter, maple syrup, brown sugar, a sprinkle of salt and black pepper, chopped dill and carrots. Toss to combine.
  3. Reduce the heat to medium to medium-low and cook for 15-20 minutes or until the carrots are tender but still have a nice snap.
  4. Remove from heat. Garnish with fresh dill and serve immediately.
  5. Enjoy!
http://www.cookingandbeer.com/2014/11/bourbon-maple-glazed-carrots/

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Categories: American Fare, Appetizers and Snacks, Autumn, Fall, Food and Beer Pairings, Recipes, Seasonal, Side Dishes, Thanksgiving, Vegetarian
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  • grandbabycakes

    These carrots are incredible! I have never seen carrots look so amazing.

  • Erin @ SimpleSweetSavory

    Hey there! I saw these on food gawker and had to come check them out. These look so delicious and would be perfect for Thanksgiving. Pinning!

  • Kimberly Blake Ruehl

    These look great. Can you recommend some “good quality” bourbons? I’m not really a bourbon or whiskey drinker, so I’m not sure what to buy.

  • Kimberly Blake Ruehl

    These look great. Can you recommend some “good quality” bourbons? I’m not really a bourbon or whiskey drinker, so I’m not sure what to buy.

    • Hi Kimberly! Hm, I tend to lean towards Maker’s Mark or Knob Creek. They aren’t insanely expensive, but still have a good taste! I hope this helps and I hope you enjoy the recipe! Thanks!

  • Lindsay

    Do you think there’s a way to make these in the crockpot or maybe ahead of time? I want to make them for Thanksgiving but finding any extra stove top space that day is going to be a problem! :(

    • Hi Lindsay! Well, that’s a tough one. The only reason I would say no, is that after a while of cooking, carrots can get very tough and weird, but in a slow cooker, cooked at a low temp it might be ok. I mean we braise beef over carrots right? They usually come out mighty tasty. I would maybe TRY the recipe in the crock pot before Thanksgiving and see how it goes? Again, cook them at the very lowest setting. Let me know if you try it and if it works out for you because I may have to try it too! Thanks for stopping by, Lindsay!

  • Chelsey

    Justine, these look fantastic! i featured this in a round-up post on my own blog today. I hope that’s OK!

  • Debbie

    I would love to make this today but only have cooking wine or Rum on hand, would either of these work in place of whiskey? Thanks

    • Hi Debbie! I wouldn’t use the cooking wine, but rum would be the perfect substitute. Thanks for trying out the recipe! I hope you enjoy it!

    • Michelle Cadrin-Msumba

      The rum works out very very well!!!

  • Alli

    Do you think this would be good with roasted pecans?

    • Hi Alli! I think roasted pecans would be AMAZING in these carrots! I’m kind of sad I didn’t think of it first! Happy Holidays!

      • Alli

        I’ll let you know how they turn out! Thank you, Happy Holidays!

  • These look so good! I can’t wait to try them :)

  • Sarah

    These look amazing! I want to make this for my company’s pot luck thanksgiving dinner. The problem is, I would need to cook them ahead of time and then have to transport them to the office to eat so it could be like 1-2 hours between the time I cook them and then we eat them… do you recommend a strategy? Maybe cook them and then place them in a cockpot to heat up before eating? Not to sure…Thank you!!

    • Hi Sarah! I would do exactly what you said. I would cook them in full (less the dill – add that at the pot luck), and then place them in the crockpot to just keep warm (either on the warm or low setting). I think they would do very well at a potluck! Hope this helps!

  • Michelle Cadrin-Msumba

    Made these tonight using spiced rum instead of bourbon and they were amazing!!!