Sorghum-Glazed Baby CarrotsJulian Broad
Try sorghum syrup in place of honey to make these simple glazed carrots. Lee's preferred brand is Kentucky Pure Cane Sweet Sorghum, available at bourbonbarrelfoods.com.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
1/2 cup (1 stick) unsalted butter
2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise
1 6" piece of ginger, peeled, cut crosswise into 1/2"-thick rounds
1/2 cup sorghum syrup or honey
1/2 cup fresh orange juice
6 tablespoons bourbon
Kosher salt and freshly ground black pepper
Preparation
Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes. Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. Discard ginger. Season to taste with salt and pepper.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
37 Bourbon-Spiked Recipes for Father's Day
Classic and sweet—two words that describe both bourbon and your dad.Think You Know Carrots? Here's the Real Dirt
Everybody's favorite root vegetable is a little more mysterious—and a lot more delicious—than you think.
