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4 tablespoons butter
1 pound multi colored baby carrots
1/4 cups brown sugar
4 tablespoons minced ginger
1/2 cups bourbon
Juice and zest of one orange
Dashes of angostura bitters
Dashes of sweet vermouth
Salt and Pepper
Heat a cast iron skillet, add the carrots and the butter.
Then, add brown sugar and ginger and deglaze the pan with bourbon, bitters, sweet vermouth and orange juice.
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- Classic cocktail. Classic side dish. Put them together you get my Manhattan Glazed Carrots. Let me show you how to make this. First, I'm going to start by slicing my carrots in half. Now I'm done with that, I'm going to add some butter to my hot cast iron pan. I want to add a decent amount of butter because this is ultimately going to be my glaze. Add my carrots. Add a tiny bit of water. Some salt. Pepper. I'm going to try to keep this at a simmer. I'm going to grate some ginger straight into that pan. All right. I just want to take an orange. Grate this straight in. I'm going to take that same orange, squeeze the juice straight in. Add a little bit of bitters. Some sweet vermouth. Bourbon. And last but not least, going to add some brown sugar. The next thing I need to do is just plate up. Start laying these guys on here. If you like bourbon and if you need vegetables in your life, this is the dish for you. I'm just going to take this sauce. Nice glaze. All right so there you have it. Manhattan Glazed Carrots. The perfect side dish to any entree. Enjoy.