Whiskey-Glazed Carrots & Apples
Carol Garfield
Ingredients
Produce
• 2–3 lbs carrots, peeled and cut on an angle into 2–3” pieces
• 4 apples, peeled and sliced into thin half-circles
The Glaze
• 1/2 cup bourbon whiskey
• 3/4 stick butter, cut into pieces
• 1/2 cup brown sugar (adjust based on preferred sweetness)
Instructions
1. Prep the Dish
• Preheat your oven to 350°F.
• Coat the bottom of an 8×12-inch baking dish with nonstick cooking spray.
2. Par-Boil the Carrots
• Bring a large pot of water to a boil. Add the carrots and cook until just tender (usually 5–7 minutes depending on thickness). You want them slightly resistant to a fork, not mushy.
• Drain well and transfer them to the prepared baking dish.
• Add the sliced apples to the dish and toss lightly to distribute them evenly among the carrots.
3. Make the Glaze
• In a saucepan over medium heat, pour in the whiskey. Let it cook for 30 seconds to evaporate the harsh edge of the alcohol.
• Add the butter pieces; stir continuously until melted.
• Add the brown sugar and stir until the mixture is fully combined, smooth, and glossy.
4. Bake & Serve
• Pour the glaze evenly over the carrot and apple mixture.
• Bake at 350°F for 30–40 minutes. The mixture should be bubbly and the carrots fully tender.
• Tip: Stir the mixture gently halfway through baking to ensure the glaze coats everything evenly.
💡 Chef's Tips for Success
• Apple Selection: Honeycrisp or Fuji will add sweetness and hold their shape well.
