Serious Eats: Recipes
Spirited Cooking: Bourbon Glazed Carrots
Spring celebrations call for bright, fresh produce prepared with a touch of flair. Whether it's for Easter brunch, baby showers, a sunny party on the patio, or a gathering to admire April's blossoming flowers, this is my kind of celebratory dish: tender and sweet carrots tossed in glaze of booze, brown sugar, and butter.
Look for young, small spring carrots with their tops still on—they're sweet enough that you can forgo peeling and leave the whole carrot intact for roasting. Trim the tops, leaving about an inch of greens remaining. The carrots will be lovely piled on a platter for serving guests or plated alongside slices of ham or a warm farro salad.
I used Bulleit Bourbon for this recipe, but feel free to use your favorite whiskey. I do recommend selecting a whiskey you don't mind drinking—the spirit's flavor profile is a distinct component of the finished dish.