Bourbon Glazed Carrots with Ginger and Rosemary

★★★☆☆

Prep: 15 mins Cook: 30 mins Serves: 6

Ingredients

1kg carrots, trimmed and cut in 3-4 thick oblique chunks
8 garlic cloves, peeled and lightly bashed
10g rosemary sprigs
½ tsp fresh cracked black pepper
3 tbsp olive oil
Urfa chilli flakes (optional)
Flaked sea salt
For the Glaze:
25g ginger, peeled and finely grated
60g soft dark brown sugar
120ml bourbon (or another whiskey)
100g unsalted butter, roughly cut in cubes
1 lemon: 8 strips of zest and 2½ tsp juice
1 orange: 8 strips of zest

Instructions

1. Preheat the oven to 220°C.
2. Place the carrots on a large parchment lined tray, along with the garlic, rosemary, pepper, olive oil and 1¾ teaspoon of salt. Mix well and roast for 25-30 minutes, until tender and slightly charred in places, stirring halfway through. Remove from the oven and set aside.
3. To make the glaze, put the ginger, sugar, bourbon, butter, ¼ tsp of salt and lemon and orange zest in a large sauté pan, placed on medium high heat. Cook for 5 minutes, until the butter has melted and the glaze thickened. Stir in the lemon juice, add in the carrots and mix to coat. Sprinkle urfa chili flakes, if using.

These carrots bring a touch of sweet, boozy magic to the holiday table. The ginger in the glaze adds warmth and the citrus keeps them bright and fresh. You can roast the carrots and make the glaze ahead, then toss in the glaze at the last minute for convenience.

Wine Pairing: Medium Red