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Bourbon glazed carrots with ginger and rosemary

Sweet bourbon glaze clings to tender carrots, silky and glossy.
Warm ginger, rosemary, and lemon wake every bite with depth.
Finish with gentle heat and black pepper for a comforting side.

side dish ⏱ 45 min 280 kcal / portion 44.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Bourbon glazed carrots with ginger and rosemary
v3 · rb0e705f985 20260727Z1751 urfa chilli flakes to taste 25 g ginger 2½ tsp lemon juice 🔥 preheat the oven to 220°C 🔥 ⏱ 25-30 min roast the carrots with garlic, rosemary, black pepper, olive oil, and 1¾ tsp salt, stirring halfway through 🔪 grate the ginger finely 🍳 ⏱ 5 min make the bourbon glaze by cooking ginger, dark brown sugar, bourbon, butter, ¼ tsp salt, and lemon and orange zest until thickened 🌀 stir in the lemon juice, add in the roasted carrots, and mix to coat 🍽 sprinkle urfa chilli flakes and serve Bourbon Ginger Carrots 🎉 1 kg carrot 8 pieces garlic 10 g rosemary ½ tsp black pepper 3 tbsp olive oil sea salt to taste 60 g soft dark brown sugar 120 ml bourbon 100 g butter 1 piece lemon 8 pieces lemon zest 1 piece orange 8 pieces orange zest ¼ tsp salt urfa chilli flakes
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Preparation steps

  1. preheat the oven to 220°C
  2. roast the carrots with garlic, rosemary, black pepper, olive oil, and 1¾ tsp salt for 25-30 minutes, stirring halfway through
  3. grate the ginger finely
  4. make the bourbon glaze by cooking ginger, dark brown sugar, bourbon, butter, ¼ tsp salt, and lemon and orange zest for 5 minutes until thickened
  5. stir in the lemon juice, add in the roasted carrots, and mix to coat
  6. sprinkle urfa chilli flakes and serve

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