Thank my sister for this recipe. She's a serious fan of Serious Eats – me too, actually though new posts come fast enough that I miss many. Luckily, my sister's got an eagle eye for more than editing and often forwards some gotta-make-it-NOW recipe from there. Like making pancake syrup out of leftover wine. (Wait. Is there a theme going on here? These carrots, after all, are sweetened with a caramel glaze flavored with bourbon.)
Chances are, these are special-occasion carrots, even if I've "Alanna-sized" the recipe with less fat and less sugar, if only because carrots sold in bunches with their tops on are more expensive albeit ever so pretty. They'd be nice for Easter (aren't carrots somehow perfect for a spring celebration?) but I can also imagine them as a side with steaks on the grill some Saturday, some meal where the meat is lean and the plate needs color and liveliness.
RECIPE for BOURBON-GLAZED ROASTED CARROTS
Time to table: 45 minutes
Enough for 12 medium-size carrots
1 bunch carrots with their tops on
1/2 tablespoon olive oil
1/2 teaspoon smoked paprika (pimenton)
Salt & pepper to taste (don't skip the pepper, really works with the glaze)
1/4 cup bourbon (or another flavorful liquor, I used Grand Marnier)
2 tablespoons brown sugar
1/2 tablespoon butter
1 tablespoon orange juice
Kosher salt to taste
CARROTS Preheat oven to 375F. Wash the carrots and cut off the tops, leaving an inch or so for aesthetics. Don't peel the carrots but scrub well. In a small bowl, stir together the olive oil and paprika. With your hands rub the carrots with the oil-paprika mixture and arrange on a baking sheet, keeping space between the carrots. Roast for about 30 minutes, turning once after 20 minutes.
BOURBON GLAZE Meanwhile, in a small saucepan, bring the bourbon to a boil and cook down by about half. Add the brown sugar and cook until the mixture becomes bubbly. Stir in the butter, orange juice and salt. Cook, stirring nearly all the time, until the mixture thickens. Keep warm while the carrots finish roasting.
TO COMBINE Arrange the carrots on a serving platter, drizzle with the glaze.
MAKE-AHEAD The sauce can be made ahead, even the carrots can be roasted several hours ahead, then rewarmd in the oven for about 10 minutes or in the microwave for about 2 minutes.
ALANNA's TIPS & KITCHEN NOTES
The bourbon glaze is good enough, consider making a double or triple batch, enough for ice cream or cake. Even if you don't like the idea of caramel sauce on carrots, the caramel sauce is seriously good.
Green Beans with Basil Beet Röesti Acorn Squash Stuffed with Quinoa & Cherries Zucchini Mushroom Hominy Tacos Cream of Dandelion Soup English Peas with Fresh Mint How to Cook Artichokes in the Microwave Edamame in the Shell Greek Bread Salad with Toasted Pita Chips
MORE FAVORITE CARROT RECIPES
~ Creamy Carrot Puree ~
~ "Wonderful" Glazed Turnips & Carrots ~
~ Carrots Braised In Marsala ~
~ more carrot recipes ~
from A Veggie Venture
~ Laura's Carrot Soup ~
~ Mashed Potatoes & Carrots ~
~ Carrot & Zucchini Bread ~
~ more carrot recipes ~
from Kitchen Parade, my food column