Welcome back to Friendsgiving Harvest: Grateful, Joyful, Thankful Part 4!
Well, we have almost made it to Thanksgiving day, and if you are anything like me you have been in the kitchen half the day preparing dishes and running to the store for last minute items.
I have one more dish that is an absolute must, my all-time favorite Sweet-Glazed Carrots.
You might be asking what is so special about another carrot dish, and I will be glad to answer that question. See, I am not your traditional Thanksgiving dish kinda gal. That’s right, I am Southern to the core, but I am not one to enjoy sweet potatoes with marshmallows, green bean casserole with all the goop, nor will you catch me eating turkey and dressing.
Haha, that’s right folks, I am so not traditional, but that doesn’t mean I don’t enjoy preparing dishes for my family that I do enjoy! In fact, my Sweet-Glazed Carrots are the perfect Thanksgiving dish because I add a little something extra to mine. (shhhh, it’s a secret) (come a little closer) Okay, now I can tell you as I whisper, Bourbon.
Yes, you heard me correctly, my secret ingredient is bourbon, and here is the good part, depending on whether or not you enjoy the company you are spending Thanksgiving with can be the deciding factor on how much you add! If you need an extra swig or maybe even two, three? to get you through the day, that’s okay! Go for it! Hey, it might mellow out the rowdy ones at the dinner table as well!
Okay, guys so I have kept you long enough on this Thanksgiving Eve so I will leave the recipe down below! And by the way, Happy Thanksgiving!
Miranda’s Extra Special Sweet-Glazed Carrots
- 16 ounces of carrots (I prefer the cute little miniature-sized carrots)
- 3 tablespoons butter (real butter, ya’ll don’t skimp)
- 1/3 cup of brown sugar
- 1/4 cup water
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon dried rosemary
- 1/4 cup of bourbon (or a little extra)
How to make:
- Wash the miniature carrots, pat dry and arrange them in an oven-safe casserole dish
- In a small saucepan, melt your butter with your brown sugar, water, and bourbon
- Bring the mixture to a low boil over medium heat
- Once your mixture has a slightly thick consistency, remove from heat but continue to stir
- Pour your mixture over the carrots in the dish
- Sprinkle the salt, pepper, and rosemary on top of the carrots and sauce
- Place the carrots in the oven and cook on 375 degrees until your carrots are tender