Bourbon-Maple Glazed Carrots with Candied Pecans and Orange Zest
25min
45min
10
285
Chef's Note
For an elegant presentation, use multicolored heirloom carrots. The different colors will create a stunning visual effect. To save time, the candied pecans can be prepared up to 3 days in advance and stored in an airtight container at room temperature.
Tags
Ingredients
3 pounds rainbow carrots
4 tablespoons unsalted butter
1/3 cup bourbon
1/4 cup pure maple syrup (Grade A Dark)
4 sprigs fresh thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 whole orange
1 1/2 cups raw pecan halves
1/3 cup brown sugar
1/4 teaspoon cayenne pepper
1 teaspoon flaky sea salt
3 tablespoons fresh chives
2 tablespoons olive oil
Instructions
- 1
Begin by preparing the candied pecans. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together 1 tablespoon of orange zest (from 1 orange), brown sugar, and cayenne pepper.
- 3
Heat a skillet over medium heat and add 2 tablespoons of butter. Once melted, add the pecan halves and toast for 3-4 minutes, stirring frequently until fragrant.
- 4
Transfer the hot pecans to the bowl with the sugar mixture and toss quickly to coat. Spread on the prepared baking sheet in a single layer and sprinkle with 1/2 teaspoon of flaky sea salt.
- 5
Bake the pecans for 12-15 minutes, stirring halfway through, until caramelized. Remove from oven and allow to cool completely, then roughly chop half of them, leaving the rest whole.
- 6
For the carrots, peel and cut them on a bias into 2-inch pieces of even thickness (about 1/2 inch). If using large carrots, halve or quarter them lengthwise first.
- 7
Zest the remaining orange to get 1 tablespoon of zest, then juice both oranges to yield approximately 1/3 cup of fresh juice.
- 8
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.
- 9
Working in batches if necessary, add the carrots to the hot oil and sear for 4-5 minutes, turning occasionally until they develop caramelized spots.
- 10
Reduce heat to medium and add 2 tablespoons of butter to the pan. Once melted, add the thyme sprigs and cook for 1 minute until fragrant.
- 11
Carefully add 1/3 cup of bourbon to the pan (it may flame briefly) and allow it to reduce by half, about 2-3 minutes.
- 12
Add 1/4 cup of maple syrup, 1/3 cup of fresh orange juice, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Stir to combine.
- 13
Cover the pan and reduce heat to medium-low. Simmer for 12-15 minutes, or until carrots are tender but still have some bite.
- 14
Remove the lid and increase heat to medium-high. Cook for an additional 5-7 minutes, stirring occasionally, until the liquid reduces to a glossy glaze that coats the carrots.
- 15
Remove the thyme sprigs and transfer the glazed carrots to a serving platter.
- 16
Sprinkle with the candied pecans (both chopped and whole), remaining orange zest, 3 tablespoons of chopped fresh chives, and remaining 1/2 teaspoon of flaky sea salt.
- 17
Serve immediately while still warm.
Nutrition Information (per serving)
285
3g
28g
18g
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