Easter is right around the corner and I’m always looking for something a little bit different to serve when it comes to side dishes. These Honey Maple Bourbon Glazed Carrots certainly fit the bill. Simple and delicious, they’re perfect for any occasion – or no occasion at all!
Don’t drink alcohol? Well contrary to popular belief, when you cook with it, the alcohol content doesn’t always cook off completely so don’t be fooled by that. Never fear though, I’ve got you covered. I have an alcohol free option here too.
Honey Maple Bourbon Glazed Carrots with a Non-Alcoholic Option
Honey Maple Bourbon Glazed Carrots with a Non-Alcoholic Option
These Honey Maple Bourbon Glazed Carrots are simple and delicious, while being a little bit different. They’re perfect for any occasion – or no occasion at all! No alcohol option included.
Ingredients
- 2 lbs carrots cut into 1/4 inch thick (roughly) slices
- 1/3 cup butter
- 1/4 cup bourbon I used Jim Beam Devil’s Cut. Feel free to use your favorite kind. Substitute orange juice for the bourbon if desired.
- 1/3 cup brown sugar
- 1 tbsp honey
- 1 tbsp maple syrup Use the real stuff. It’s worth it.
- 1 tsp ginger I use the paste kind in a jar or tube.
Instructions
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Melt half the butter in a frying pan. Toss in the carrots to get a bit of colour on them. A cast iron pan works really well here because it allows you to start them on the stove and then move them to the oven and then back to the stove as needed.
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Another option is to toss the carrots with melted butter and a bit of olive oil and place them on a baking sheet. Roast them in the oven instead of in the frying pan. Your goal is to get a bit of caramelization and colour on them, which takes about 5-10 minutes.
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Note: You don’t need to get the carrots completely cooked at this stage. They will continue once the sauce is added.
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Once the carrots have a bit of colour on them, remove them from the pan. Add the rest of the butter to the pan, followed by the bourbon or orange juice. Be extra careful adding the alcohol if you have a gas range. You don’t want to cause a flare-up of flames!
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Let the liquid start bubbling a little bit and then stir in the brown sugar, honey, maple syrup, and ginger. This mixture should get bubbly and frothy.
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When that happens, add the carrots back to the pan, turn the heat down and put the lid on. Let it simmer for about 10 minutes, until the carrots are cooked to your liking. I prefer for them to be still slightly crunchy.
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Finish them off with a sprinkling of salt (I prefer sea salt) and some fresh cracked pepper (optional). Some fresh rosemary, thyme, or parsley is a nice garnish for this
That’s it! It’s a really quick and easy recipe. I don’t know about you – but when I’m serving a big meal on a holiday, that’s just what I need. Something that tastes like I worked hard in the kitchen all day long when I really didn’t! These honey maple bourbon glazed carrots are the perfect side dish to accompany any meal.
What’s your favourite holiday side dish?
Tracey says
Oh. My. Goodness. I don’t think I’ll even wait until Thanksgiving to try these! Sounds yummy! Stopping by from #InspireMeLink
Beverly says
I love carrots and these look amazing. I might make them tonight.
Thanks for the recipe,
Bev
CJ @ Morsels of Life says
Loving how these carrots look! I bet they’re so flavorful too. 🙂
Natasha says
These look so delicious! I love roasting carrots with ginger, and thanks for the suggestion to use orange juice for a non-alcoholic option. =)
Miz Helen says
I can almost tast your amazing Honey Maple Bourbon Glazed Carrots! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Krisitne says
Whoa! Already come and gone?! We’re just gearing up for Halloween here. These carrots are going to make an apperance in November, I can tell you that! I LOVE honyed carrots 🙂 #smallvictoriessundaylinkup
Cyn Gagen says
Yep. We’re gearing up for Halloween too but Thanksgiving comes early for us in Canada! Let me know what you think about the carrots. We loved them.
Jess says
These sounds so delicious! YUM! Pinned
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Anne @ Domesblissity says
Hi Cyn! Lovely to meet you. Thank you so much for stopping by the Thriving on Thursdays linky party last week. I was a real pleasure to meet you. What a gorgeous recipe. I’ve got a real craving for carrots at the moment. Just letting you know I’m featuring your recipe at tomorrow’s party. Thanks again for linking up and I hope to see you again.
Anne @ Domesblissity xx
Angie Rose says
This looks so good! I’m planning on making a roast this weekend, and this would make the perfect side. Thank you so much for joining us at Dishing It & Digging It! Hope to see you back again this week 🙂
Tristan Chua says
May I ask what kind of buorbon did you used? I was thinking of using Jim Beam Honey for this recipe. Anyways, thanks for sharing this!
Cyn Gagen says
Excellent choice! I’ve used that or Maker’s Mark Devil’s Cut in this recipe with great results.