Servings: 6 to 8
These sweet, tender carrots, which are both glazed and roasted for extra flavor, earned the nickname “carrot candy” in our test kitchen. The bourbon is optional but recommended, as it adds great flavor to the dish. If you can’t find baby carrots with the tops attached, use small carrots that are about 1/2-inch in diameter at the stem end.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can roast the carrots up to 1 hour ahead; keep them at room temperature on the roasting pan. Reheat in the oven, or serve them at room temperature.
hmmm. Very tasty, with the combination of maple syrup, bourbon and cayenne, but the oven at 425 is way too hot so the carrots come out quite burnt and too soft. Will try again, maybe at 350 and will watch more carefully
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?