Caramelised Bourbon Maple & Garlic Carrots

Caramelised Bourbon Maple & Garlic Carrots



  1. Wash, peel and blanch carrots for 4 minutes or until slightly al dente and drain.
  2. Melt the butter in pan and add roughly chopped garlic for 1 minute, fry off.
  3. Add Bourbon Maple Splash, the juice of 1 orange and sugar into pan.
  4. Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
  5. Remove the lid, add garnish and spoon over juices, then cook for a further 5 -10 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.