Looking for a new spring carrot recipe? Look no further! Our brown sugar and bourbon glazed carrots are a perfect side dish for early spring. Pair then with ham, roast, fish, or even tofu to round out your meal.
TIME: 1 hour
INGREDIENTS
1/2 pound carrots, peeled
1/4 cup packed dark brown sugar
1/4 cup butter
2 Tbs. bourbon or whiskey (apple juice or cider works as well)
Olive oil
Salt & pepper to taste
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Slice carrots in half, then slice again length wise. Carrots should be a little chunkier than a standard carrot stick.
3. Spread on a baking sheet and drizzle with olive oil and salt and pepper. Using parchment paper makes cleanup easier.
4. Roast carrots for about 30 minutes or until desired tenderness.
5. While the carrots are roasting, melt the butter in a saucepan over low heat until browned, about 5 minutes. Add brown sugar and stir constantly until melted into the butter. Add bourbon and cook a minute or two more until everything is combined.
6. Toss the roasted carrots and the sauce in a serving dish. Enjoy!
This article originally appeared in the March/April 2025 issue of Upstate Gardeners’ Journal.
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