We’ve been on a bit of a bourbon-maple kick lately. I continued the trend by making bourbon maple roasted vegetables. I based it on this but you can pretty much just roast whatever vegetables you want. I chose carrots and brussels sprouts, and I blanched the brussels sprouts prior to roasting.
Roasting vegetables is the easiest thing in the world—cut ‘em up; throw on some salt, pepper, and olive oil; mix it all up; and toss it in the oven for a while. For this recipe, wait until the veggies have about 10 minutes left to cook then mix together ¼ cup maple syrup (I used grade A dark amber from Vermont) and ¼ cup bourbon (I used Black Maple Hill because of the name mostly) and simmer on the stove until it reduces considerably. Take the veggies out of the oven and pour the syrup mixture over the top. Stir it around and throw it back in the oven for a couple minutes.
blog comments powered by Disqus
This was a satisfying autumn evening side dish. I accidentally roasted it for too long, so a few of the brussels sprouts were slightly mushy. For those of you following this recipe (using the word loosely) at home, “too long” means I left them at 400° for 45 minutes. So…try 350° and/or take it out sooner. Normally I’m the queen of precision, but roasting vegetables is a really loosey goosey operation for me. As long as you have warm, soft vegetables at the end, it will taste delicious. Especially if you finish with a glaze of bourbon and maple syrup.