In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Sweet and Spicy Whiskey Maple Carrots

Normally when you cook with whiskey, you use good bourbon. However, because Jedd likes whiskey and ginger as his “adult beverage” – we don’t always spring for the good stuff.

So, considering the fact that this was made with whiskey that’s so inexpensive I’m embarrassed to name the brand – whatever you have on hand is only going to make this delicious dish even more amazing.

(Jedditor’s Note: I drink only the best of the cheap stuff. Don’t let anyone tell you otherwise. Also, currently accepting all donations of Knob Creek, Basil Hayden’s, and Bulleit.)

This dish is sweet and savory, and has a kick of heat from chili flakes.

Try this side dish on for size, and be prepared to fall in love.

Whiskey Maple Carrots

 

1 lb. carrots

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons “Fancy” or “Grade A Medium Amber” maple syrup

1 tablespoon whiskey or bourbon

½ teaspoon crushed red chili flakes

¼ teaspoon ground sea salt

Parsley for garnish (optional)

Instructions:

Preheat oven to 400 degrees.

Toss carrots with olive oil, and season with salt and pepper.

Place them in a large, rimmed baking sheet.

Bake for 20-25 minutes or until cooked through.

In a small saucepan, heat the maple syrup, whiskey, and chili flakes to a light boil over medium heat.

Reduce heat to medium-low and simmer until reduced to a thick glaze, about 5-7 minutes.

Place carrots in a bowl, and toss with the sauce. Finish with sea salt.

(Photos by Launie Kettler)

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