Bourbon-Glazed Carrots with Gorgonzola
A vibrant and elegant side dish, these Bourbon-Glazed Rainbow Carrots with Gorgonzola are a delightful blend of sweet, savory, and tangy flavors. Tender rainbow carrots, roasted to perfection, are bathed in a rich bourbon-cherry glaze, then finished with a sprinkle of creamy, crumbly Gorgonzola cheese. The sweet warmth of the bourbon, the subtle tang of the cherries, and the distinctive bite of the Gorgonzola create a sophisticated and visually stunning accompaniment to your Easter feast!
Ingredients
- 1 1/2 pounds small rainbow carrots, peeled and trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup bourbon
- 1/2 cup dried cherries, coarsely chopped
- 1/3 cup packed brown sugar
- 2 tablespoons butter, cubed
- 1 cup (5 ounces) Gorgonzola
Instructions
| 1. Heat oven to 375 degrees F |
| 2. Place carrots on an aluminum foil-lined 15 x 10-inch baking pan. Drizzle with olive oil; toss to coat. Arrange carrots in a single layer. Season with salt and pepper. |
| 3. Bake for 30-40 minutes or until carrots are tender, stirring once. |
| 4. Meanwhile, bring bourbon and dried cherries to a boil in a small saucepan over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, uncovered, for 3-4 minutes or until bourbon is reduced to about 1/4 cup, stirring frequently. Stir in brown sugar and butter. Cook and stir for 2-3 minutes or until sugar is dissolved. |
| 5. Drizzle carrots with glaze. Sprinkle with gorgonzola just before serving. |
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