Petite Bourbon Rainbow Carrots

I think side dishes deserve some recognition once in a while, don’t you? We often rely on the main dish to be the star, but side dishes can be just as front and center, in my opinion.

That’s how I feel about this next recipe. These colorful little carrots are the sweetest things I’ve ever seen! Firm, yet tender, these petite rainbow carrots can be eaten all on their own. I kind of just ate them standing in my kitchen, right out of the oven… 😉

They absorbed flavor perfectly and quickly roasted in the oven. I added honey, Bourbon, brown sugar, a good amount of Kosher salt, and black ground pepper to these beauties.

Coating them well will guarantee a ton of flavor.

This recipe is super fast and easy to prepare. Trust me, these caramelized boozy carrots will shine at the dinner table. Lets eat.

Here is the recipe:

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients:

    • Whole fresh petite rainbow carrots, rinsed, dried, peeled (about 14 petite carrots)
    • 2 Tbsp of raw honey
    • 2 Tbsp of brown sugar
    • 2 Tbsp of Bourbon
    • Kosher salt, to taste
    • Black cracked ground pepper
    • 1 tsp of garlic powder
    • 1 tsp of dried thyme

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Directions:

  1. Preheat the oven to 400° F.
  2. Spray a baking sheet lightly with non-stick cooking spray and set aside.
  3. In a shallow dish, add the carrots, raw honey, brown sugar, Bourbon, Kosher salt, black ground pepper, garlic powder, and the dried thyme.
  4. Toss and coat the carrots completely.
  5. Now arrange the carrots on the baking sheet.
  6. Place the baking sheet on the middle rack of the oven and roast for 20 minutes.
  7. Remove the baking sheet from the oven and transfer the carrots to a serving platter or dish. Serve immediately.

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