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Maple-Glazed Carrots

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"Glazed carrots are my idea of the perfect side dish. When done right, they're soft, yet still have a bit of bite, and they're sweet, but not TOO sweet. It's a fine line between whipping up a savory side dish and veggie candy. This recipe strikes that perfect balance, and it just so happens to be a mash-up of my favorite carrot sides from two San Diego restaurants, Manhattan of La Jolla and Herb & Wood. I've borrowed the sticky glaze from the former and adopted the salted pistachios from the latter. Deglaze with a bit of bourbon and the modest root veggie just got its best makeover yet."

List of Ingredients

â—¦ 2 pounds carrots
â—¦ ¼ cup (½ stick) unsalted butter
â—¦ ¼ cup bourbon
â—¦ â…“ cup maple syrup
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon black pepper
â—¦ ¼ cup salted roasted pistachios, chopped


Recipe

Peel the carrots, then cut them on the bias into ½-inch-thick rounds. Heat the butter in a large heavy-bottomed stockpot set over medium-high heat. Once the butter has melted, add the carrots and cook, stirring occasionally, until most of the liquid has evaporated, 7 to 10 minutes.

Reduce the heat to medium-low, then add the bourbon. Cook, stirring occasionally, until the bourbon has almost completely evaporated, about 2 minutes. Increase the heat to high, add the maple syrup, and boil until the mixture is thick and syrupy and the carrots are tender, 3 to 5 minutes.

Remove the carrots from the heat and stir in the salt and pepper. Garnish with the chopped pistachios and serve.

Makes 6 servings