Chef John's Bourbon Glazed Carrots
Though many pecan pie recipes call for corn syrup this one relies on pantry staples like white and dark brown sugar, bound together.
Recipe Summary Chef John's Bourbon Glazed Carrots
These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
Ingredients | Best Pecan Pie Recipe With Bourbon½ cup butter2 pounds carrots, peeled, cut into equal-sized pieces½ teaspoon salt, or more to taste½ cup bourbon whiskey⅓ cup brown sugar1 pinch cayenne pepper, or to tastefreshly ground black pepper to taste2 sprigs fresh thyme leaves for garnish (Optional)DirectionsMelt butter in a heavy skillet over medium-high heat.When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.When carrots are nearly tender, raise 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 fresh thyme leaves, if desired.Info | Best Pecan Pie Recipe With Bourbonprep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
TAG : Chef John's Bourbon Glazed CarrotsSide Dish, Vegetables, Carrots, Glazed Carrot Recipes,
