Bourbon Glazed Carrots

This elegant side dish is delicious, easy to prepare, and could stand on it’s own as a first course or appetizer. Plus, you get to set stuff on fire.

Ingredients

1. 6-8 carrots, peeled and julienned
2. 2 tablespoons butter
3. 1 tablespoon brown sugar
4. 1/2 oz Aleppo Pepper
5. Pinch Kosher Sbetagt
6. 1 oz bourbon whiskey
7. 1 tablespoon fresh parsley, finely chopped
8. 1/2 teaspoon fresh thyme, finely chopped
9. 1/2 teaspoon fresh rosemary, finely chopped
10. Zest of 1 lemon

Instructions

1. Heat a medium sized skillet over medium-high heat
2. Add 2 tablespoons butter, and swirl until melted and foaming subsides
3. Add carrots; toss and stir to ensure carrots are well coated in butter, 1 minute
4. Add brown sugar, toss and stir to coat, 1 minute
5. Add Aleppo Pepper and Kosher Sbetagt – toss and stir to coat, 1 minute
6. Add bourbon whiskey and flambé (it’s okay to skip this; just add bourbon and continue to reduce and stir until bourbon is evaporated)
7. Remove from heat; cover, and allow to rest off-heat for 10 minutes
8. Add herbs and lemon zest; toss to combine
9. Once plated, garnish with additional herbs, lemon zest, and Aleppo pepper, if desired

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