I will not beat around the bush today.
We all know why we’re here.
I mentioned a certain word…in relation to a Thanksgiving side dish.
That word, my friends, is bourbon, and the dish is Maple Bourbon Braised Carrots.
Growing up, I always looked forward to a giant helping of my mom’s maple-syrup glazed carrots. Such a simple dish, but just the perfect mix of savory and sweet that complemented everything else on my Thanksgiving plate. However, my mom isn’t one for measuring anything or even working from recipes for that matter, so I thought it best to create my own version of her classic, comforting carrot recipe.
I went with a simple braising method, which keeps this recipe simple and fast: the whole side dish comes together in less than 30 minutes. Just bring some carrots to boil in a mixture of stock, butter, bourbon and maple syrup . Lower the heat, let it simmer a bit, and then you’re good to go.
With all the fuss that surrounds the turkey (which I still don’t have an oven large enough for) the gravy, and the mashed potatoes, I think we all need one side dish that we can rely on to be simple, stress-free, and satisfying.
These Maple Bourbon Braised Carrots are exactly that dish, my friends. Oh, and if you’re looking to avoid alcohol, you can simply replace the bourbon with a little more stock and a little more maple syrup. The carrots will still end up perfectly tender, and the braising liquid makes a great sauce to pour over them at the table.
I’m keeping this post short and sweet, so I’ll be back on Monday with a hearty Green Bean Casserole recipe that involves NO canned, condensed soup of any kind, and gets cooked completely in your slow cooker!
Yeah. Be Excited. 😉
Have a wonderful weekend, friends!