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Chef John's Bourbon Glazed Carrots You Have To Try

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Chef John's Bourbon Glazed Carrots

"These butter-soaked bourbon-glazed carrots are the finest unique-event carrot side dish of all time. Sweet, savory, and oh so glossy."

Ingredients :

  • 1/2 cup butter
  • 2 kilos carrots, peeled, reduce into equal-sized pieces
  • 1/2 teaspoon salt, or more to flavor
  • half of cup bourbon whiskey
  • 1/three cup brown sugar
  • 1 pinch cayenne pepper, or to flavor
  • freshly floor black pepper to taste
  • 2 sprigs fresh thyme leaves for garnish (non-obligatory)

Instructions :

Prep : 10M Cook : 6M Ready in : 25M
  • Melt butter in a heavy skillet over medium-excessive warmth.
  • When butter foams up, upload carrots. Season with salt and cook dinner, stirring, until liquid from carrots evaporates and carrots start to brown around the edges, five or 6 minutes.
  • Reduce warmth to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is nearly evaporated, approximately 2 minutes.
  • Sprinkle in brown sugar. Stir till carrots are nearly cooked thru, approximately five mins.
  • When carrots are almost smooth, improve heat to medium-high to thicken the glaze, 15 to 30 seconds.
  • Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with clean thyme leaves, if preferred.

Notes :

  • Reynolds® Aluminum foil may be used to preserve food wet, cook it frivolously, and make smooth-up less difficult.

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