Maple Bourbon Glazed Carrots with Pistachios

Maple Bourbon Glazed Carrots with PistachiosDo you ever get stuck using the same recipe at each festive meal? I know that I fall into that trap. But then some recipes are simply too good to give up, or so my reasoning goes. Since the first time I made these, they’ve been a hit. They’re a staple at most of my big meals, and even make appearances when I’m the only one at the table. When I made them today, I sat and ate the whole plate of them.

The lightly steamed carrots are still firm and just past the not-crispy-anymore stage. They’re sweet from the maple syrup, and a hint of boozy bourbon is left behind on your tongue. Salty green pistachios add just the right amount of crunch.

Keep the tops on the carrots. That sounds a bit like an order; and in a way it is. They’re so much prettier with their greens left on.

Maple Bourbon Glazed Carrots with Pistachios

Maple Bourbon Glazed Carrots with Pistachios and Sea Salt
These glazed carrots are covered in a sweet and boozy glaze and dotted with salty pistachios. They make a great side dish that everyone will love.
Makes: 2
  • 1 bunch carrots, washed with tops cut to 2 inches
  • ¼ cup maple syrup
  • 2 tablespoons bourbon
  • ¼ cup shelled pistachios
  • Sea Salt
  1. In a large frying pan add carrots and enough water to cover half way. Bring to a simmer and turn carrots over. Cook, covered, till carrots are just barely soft, about 2-3 minutes
  2. Drain water from pan. Return pan to medium-high heat and add maple syrup. Cook until maple syrup has started to thicken. Add bourbon and cook for a few more seconds
  3. Arrange carrots on plate and sprinkle with pistachios and sea salt
  4. Enjoy!

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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