A great side for any fall gathering, these carrots make the perfect addition to any Thanksgiving spread.
Did you know? When the weather gets consistently cold carrots have a defense mechanism to stay alive. The plant converts some of their stores of starch into sugar. This helps to stop ice crystals forming, thereby preventing damage to the carrot’s cells and results in sweeter carrots!
This is why carrots are one of the very last things we harvest from our garden. Just last week my mother-in-law dug up all the carrots, I’m not sure what all she puts in our soil but they were MASSIVE. I’m talking, 2.5” in diameter for some of the largest.
WHAT YOU WILL NEED
Carrots. Any size will do! I like to slice them on the diagonal.
Butter. It really makes everything better.
Bourbon. You can substitute other whiskeys if that’s what you have on hand. And don’t worry, all the alcohol will burn off.
Maple syrup. Whichever kind you have will work, alternatively you can substitute brown sugar or honey.
Rosemary. If I had fresh I would have used it but dried worked well too! Thyme would be another great option.
METHOD
STEP 1: Melt 4 TBSP butter in a large sauce pan and let it start to foam. Then add the 4 cups of sliced carrots and reduce the heat to medium. Stir them around from time to time, let it sauté for about 5 min.
STEP 2: Turn off the heat completely and move the pan away from your stove to avoid any risk of fire. Add 1/4 cup of bourbon.
STEP 3: Return the pan to the stove, cook on medium for 3 min.
STEP 4: Add the 2 TBSP maple syrup and 1/4 cup of water, season with salt and pepper. Cook for 10-15 min until the carrots begin to soften (but don’t let them get mushy).
STEP 5: Sprinkle with rosemary, serve!
You can keep these on warm in the oven if you’re waiting to serve with the rest of your Thanksgiving meal.
Maple Bourbon Carrots
Ingredients
- 4 cups carrots peeled and cut to 1/4" thick on the diagonal
- 2 TBSP butter
- 2 tsp dried rosemary
- 2 TBSP maple syrup
- ¼ cup bourbon whiskey
- ¼ cup water
- salt & pepper to taste
Instructions
- Melt the butter in a large saucepan over medium-high heat, let it start to foam.
- Add the carrots to the pan and reduce heat to medium. Stir them from time to time, let them sauté for about 5min.
- TURN OFF THE STOVE COMPLETELY
- Remove the pan to avoid any risk of fire. Add the bourbon.
- Return the pan to the stove, cook on medium for 3 min.
- Add the water and maple syrup, season with salt and pepper. Cook for 10-15 min until the carrots begin to soften (but don't let them get mushy).
- Sprinkle in the rosemary, serve!
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Notes
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
