I have to admit that even though I don't do much cooking at home (that area is usually The Girlfriend's purview) I was inspired by this recipe. I mean for God sakes it has, and follow me closely here, BOURBON...GLAZE...and CARROTS. Holy smokes! What's not to love?? I mean we're taking fresh veggies here and roasting them and tossing them in butter, sugar and booze! That's what food porn is all about. Anthony Bourdain would be happy.
I totally encourage you to try the recipe out, and feel free to take some liberties if you'd like. For example baby carrots or cut large carrots work just as nicely as the spring carrots the recipe calls for. Also, if you don't have smoked paprika in your pantry regular paprika works just fine. Also take notice that there is bourbon in this recipe so the carrots will definitely have a hint of that flavor. You can vary that based on how much you reduce the booze, but that flavor is what makes the dish in my opinion. Enjoy!
- 1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- kosher salt
- Freshly ground black pepper
- 1/2 cup bourbon
- 1/4 cup dark brown sugar
- 2 tablespoons butter, cut into chunks
- 2 tablespoons freshly squeezed orange juice
- 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.
- 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.