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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious though I didn't have bourbon so I used brandy instead.
Loved these though I did not use bourbon, I don't like hard alcohol. I cooked them at 400. I could have eaten the whole pan!
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
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review