Maple-Bourbon Carrots

Sheet-pan carrots provide an easy side for any meal. The maple-bourbon sauce cooks on the stove top for about 10 minutes then gets poured over the carrots just before serving. If desired, instead of bourbon, opt for the same quantity of fruit juice or cider.

Makes 4 servings


  • 8 unpeeled heirloom carrots, tops trimmed and carrots halved lengthwise
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup bourbon
  • ¼ cup packed light brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp fresh orange juice
  • Pinch cayenne pepper
  • Chopped fresh dill, for garnish
  • Microgreens, for garnish


  1. Preheat oven to 400°F. In a large rimmed baking pan toss carrots with olive oil, smoked paprika and generous sprinkles of salt and black pepper. Roast for 30 minutes or until fork-tender.
  2. Meanwhile, for glaze, in a small saucepan bring bourbon to a simmer over medium heat; simmer for 4 minutes or until bourbon is reduced by half. Add brown sugar, stirring until dissolved. Cook and stir for 2 to 3 minutes more or until mixture thickens. Reduce heat to low; stir in butter, orange juice and cayenne pepper. Season to taste with salt. If necessary, keep glaze warm.
  3. To serve, toss carrots with warm glaze. Garnish with fresh dill and microgreens, if desired. Serve immediately.

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