recipes

Maple Bourbon Carrots Recipe

Name: Maple Bourbon Carrots Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6-8
Cuisine: BBQ
Ingredients: Prime Time Buttery Beef Rub by PS Seasoning; Sure Shot Sid’s Original Gunpowder Seasoning; Maple Bourbon Wing Sauce by PS Seasoning; 2 lb Mini Carrots; 3 Tbsp Brown Sugar; 1/4 cup Pistachios, crushed; 6 cloves Garlic, diced; 1 Shallot, diced; 1 oz Bourbon; 4 Tbsp Butter (½ stick), melted

Jan 04, 2024

These maple bourbon carrots will complement any protein for your holiday feast. They are a perfect balance of savory and sweet and packed full of flavor!

Maple Bourbon Carrots Recipe

Rated 5.0 stars by 1 users

Cuisine

BBQ

Servings

6-8

Prep Time

5 minutes

Cook Time

30 minutes

Featuring products from our "Savor the Season" BBQ box: Prime Time Buttery Beef Rub by PS Seasoning, Sure Shots Sid’s Original Gunpowder Seasoning & Maple Bourbon Wing Sauce by PS Seasoning

Author:

Lead Pitmaster Rosalie Pareja

Ingredients

Prime Time Buttery Beef Rub by PS Seasoning
Sure Shot Sid’s Original Gunpowder Seasoning
Maple Bourbon Wing Sauce by PS Seasoning
2 lb Mini Carrots
3 Tbsp Brown Sugar
1/4 cup Pistachios, crushed
6 cloves Garlic, diced
1 Shallot, diced
1 oz Bourbon
4 Tbsp Butter (½ stick), melted

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Directions

Preheat your grill or smoker to 325 °F.
Prepare the ingredients: On an oiled sheet pan, add carrots, garlic, shallot, bourbon and butter. Season generously with Prime Time Buttery Beef Rub by PS Seasoning and brown sugar. Add a light coat of Sure Shot Sid’s Original Gunpowder Seasoning. Drizzle Maple Bourbon Wing Sauce by PS Seasoning over the ingredients. Lightly mix ingredients with a spatula to ensure that everything is evenly coated.
Roast the carrots at 325 °F for 30 minutes.
Remove, add to a serving dish, and drizzle with Maple Bourbon Wing Sauce by PS Seasoning and crushed pistachios for garnish.

Recipe Note

Pro Tip: To elevate this dish, smear some of the whipped ricotta from the sweet potato recipe onto a serving dish and plate carrots on top, followed by garnishes.