Roasted Carrots With Whiskey Maple Glaze

This isn’t your ordinary carrot recipe. These carrots are roasted to perfection, tossed in a buttery whiskey and maple glaze, and finished with fresh herbs. The easiest (and tastiest) side dish to any meal!

ROASTED CARROT INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Carrots  – cleaned, peeled, and chopped into equal-sized pieces.

Maple Syrup  – a good quality real maple syrup

Butter – unsalted real butter for richness and flavor

Whiskey – Any brand will do

Fresh Thyme – about one small bunch

HOW TO MAKE ROASTED CARROTS

Follow these steps to make this recipe:

1. Prep the carrots: Scrub clean, wash the carrots then blot dry and cut the carrots in half crosswise.
2. Roast the carrots: Place the carrots on a lined sheet pan, then season with salt and pepper and drizzle with olive oil. Top the carrots with the leaves of 2 thyme sprigs, then toss the carrots well to coat in the oil and seasoning. Roast in a preheated oven at 425°F for 20 minutes or until fork tender. Remove from the oven and set aside.
3. Make the glaze: In a skillet, on medium-high heat, melt the butter, then add the maple syrup. Stir well, then season with salt and pepper. Add the whiskey, and be mindful to take extra precautions if cooking over an open flame. Stir to combine the whiskey with the butter and syrup along with the leaves of 2 sprigs of thyme. Cook for 3 minutes or until the glaze begins to bubble and the glaze is slightly reduced. Reduce the temperature to medium-low heat and continue to cook for another 5 minutes.
4. Glaze the carrots: Add the roasted carrots to the skillet and toss in the glaze to coat.
5. Serve: Place the glazed carrots on a plate and top with the remaining glaze.

PRO TIPS FOR MAKING THIS RECIPE

1. Use baby carrots. Baby carrots are already the perfect size and can be left whole, which means no cutting!
2. Cut Uniformly. Cut the carrots into consistent sizes. This will ensure that they cook evenly and won’t end up with overcooked or undercooked parts.
3. Stovetop. If you do not have a stove or don’t want to use one, these carrots can be made on the stovetop. Simply add a couple of teaspoons of oil to your skillet or pan, then add your carrots and season with salt and pepper. Once the carrots are tender, Proceed to step 4 of the directions to make the glaze.
4. Cooking with alcohol. Be mindful to take extra precautions if cooking over an open flame.

Roasted Carrots With Whiskey Maple Glaze

5 from 1 vote

Recipe by Jamie Tryon Course: SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

0

minutes

Roasted carrots tossed in a butery, sweet maple and whiskey glaze.

Ingredients

• 2 lbs 2 medium carrots

• 4 tbsp 4 butter (about 1/2 a stick)

• 1/4 cup 1/4 good quality maple syrup

• 1/4 cup 1/4 whiskey

• 2 tbsp 2 olive oil

• 4 sprigs 4 fresh thyme, plus more for garnish

• salt and pepper to taste

Directions

• Preheat the oven to 425°F
• Scrub clean the carrots, then blot dry and cut the carrots in half crosswise. Place the carrots on a lined sheet pan, then season with salt and pepper and drizzle with olive oil. Toss the carrots well to coat in the oil and seasoning.
• Roast in a preheated oven at 425°F for 20 minutes or until fork tender. Remove from the oven.
• In a skillet melt the butter then add the maple syrup. Stir well, then season with salt and pepper. Add the whiskey. Note: Be mindful to take extra precautions if cooking over an open flame. Stir to combine the whiskey with the butter and syrup along with the leaves of half of the bunch of thyme. Cook for 3 minutes or until the glaze begins to bubble and the glaze is slightly reduced. Reduce the temperature to medium-low heat and continue to cook for another 5 minutes.
• Add the roasted carrots to the skillet and toss in the glaze to coat.

Recipe Video

Notes

• Carrots can be peeled and chopped 1-2 days ahead of time. Be sure to store the carrots in an airtight container and refrigerate until ready to use.
• Whiskey can be omitted, if necesssary
• When adding the whiskey, take extra precautions if cooking over an open flame.

Did you make this recipe?

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