Maple-Bourbon Roasted Carrots: A Side Dish for Camp or Home
These carrots are roasted until tender and finished with a light maple-bourbon glaze. The method works in a regular oven, a Dutch oven over coals, or a cast-iron skillet, making it flexible for camp or home.
Ingredients (serves 4)
1½ pounds carrots (peeled and cut into sticks or chunks), 2 tablespoons oil or butter, 2 tablespoons maple syrup, 1–2 tablespoons bourbon, salt, pepper, and optional pinch of cinnamon or thyme.
Method
Toss the carrots with oil or butter, salt, and pepper. Roast in a 400°F oven, or in a covered Dutch oven over medium campfire coals, for 20–30 minutes until tender and lightly browned. In a small pan, warm the maple syrup and bourbon together for 1–2 minutes. Toss the hot carrots with the glaze (or brush it on) and return to the heat for a few more minutes so the glaze clings. Taste and adjust seasoning.
The brief cooking time does not remove all alcohol. For an alcohol-free version, replace the bourbon with apple juice or water. Maple syrup can be swapped for brown sugar if needed. The carrots travel well and can be prepped ahead, then finished at the campsite. USDA alcohol-retention data
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
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