Boozy Maple Glazed Carrots
The unexpected fan favorite of this year’s sides
Okay so legit…Today I bring you the most delicious carrots in the history of mankind. At least my thanksgiving guests thought so, and I think most of you would agree after you’ve taken a bite of one of these boozy bitches. First of all, there’s bourbon. Second, there’s maple syrup. Do I even need to continue? Throw in some brown sugar, fresh herbs and just a sprinkling of salt and pepper and these boozy carrots have just leaped onto your Thanksgiving dinner table. Yes, they are that good. Are you sold yet?
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.
You’ll need to trust me on this.
So let’s get down and dirty
What you’ll need:
- 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
What you’ll do:
- In a saute pan, add the bourbon. Cook over medium-high heat until the bourbon has reduced by half, about 10 minutes.
- Add the butter, maple syrup, brown sugar, a sprinkle of salt and black pepper, chopped dill and carrots. Toss to combine.
- 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.
- Remove from heat.
- Garnish with fresh dill and serve immediately.
Does it get any easier? Not if it’s not coming out of a microwave (no shame no shade you do you)