You’re going to love Bourbon Glazed Carrots, slightly sweet but still savory. A delicious upgrade to everyday carrots. Slowly cooked in a skillet for a roasted flavor with just a hint of sweetness.
If you haven’t tried sautéing carrots in coconut oil you are missing out on a delicious way to prepare them. Coconut oil is such an interesting product, solid when cool and liquid when warmed, sort of like shortening but so much better. It adds a slightly sweet coconut flavor to the dish which works perfectly with carrots.
When you’re cooking them with the coconut oil, the coconut smells stronger than it actually tastes on the carrots. Once cooked, I don’t think anyone would be able to pick out the coconut flavor, it’s subtle and just enhances the natural sweetness of the carrots. It’s also great in these Coconut Granola Bars.
You can stop right here and have a wonderful side dish, but if you add just a little bourbon and drizzle with a dash of pure maple syrup, you will turn this into an amazing accompaniment for any dinner. I only used 1 teaspoon of bourbon as a little goes a long way and I didn’t want to overpower the other flavors. This dish might be the one to convert you to a carrot lover.
Bourbon Glazed Carrots
- 1 tablespoon coconut oil
- 2 lbs carrots peeled and chopopoed into medium pieces, about 1 inch
- ½ teaspoon salt
- 2 cloves garlic minced
- 1 teaspoon Bourbon
- 1 tablespoon pure maple syrup
- ¼ teaspoon pepper
- fresh thyme or parsley
- Heat coconut oil over medium heat in a large skillet. Add carrots and salt and toss to coat. Cook for about 35 minutes stirring occasionally until tender and carrots are starting to brown on the edges.
- Once cooked, add garlic and cook for 1 minute. Add Bourbon and maple syrup and cook for an additional minute. Season with salt and pepper as needed. Sprinkle with thyme or parsley.