Rosemary Butter Glazed Carrots

Recently a recipe I had shared way back in 2018 was suddenly getting noticed again. Much to my surprise and reasons I don’t understand, it became the 3rd most viewed recipe of that day.

I’m glad. It was a recipe for pork chops that I had all but forgotten about. As luck would have it, I was putting the final touches on our menu plan for the week. Pork chops were already on the schedule for Sunday, just not that particular recipe. Hum, it seemed to me it was time to pull out my recipe for Hunter’s Pork Chops and make them again. But what about the side? Mashed potatoes were a must because the pork chops are nestled in the most amazing mushroom gravy. We couldn’t simply let all that gravy go to waste. The last time I made these pork chops, my vegetable of choice was carrots. But I didn’t want to simply recreate an entire meal from the past. No, we needed to change things up a bit. Why not change the carrots? Carrots were a good choice, I just needed to change the way they are cooked. Hum . . .

That’s when I decided to write a recipe for Rosemary Butter Glazed Carrots. Yep, write a recipe, buy the ingredients and simply cook it up. The only change made from concept to execution was the addition of bourbon.

Yeah, the carrots were just the right subtle change to make for another amazing Sunday Supper filled with flavor and color and delight. Enjoy!

Rosemary Butter Glazed Carrots
1 lb Baby Carrots
1/4 cup Butter, divided
2 teaspoons Sugar
1/4 cup Water or as needed
1 tablespoon Bourbon Whiskey
2 tablespoons Rosemary Needles
Rosemary Sprigs for garnish

Place carrots in a saucepan. Add 2 tablespoons butter, the sugar and water just enough to cook carrots without covering completely.

Bring to a boil over medium-high heat, uncovered. Cook, shaking the pan occasionally, until the liquid had reduced to a thin syrup, about 20 minutes.

While the carrots cook, strip Rosemary needles from the sprigs. Chop and set aside.

Add whiskey, remaining 2 tablespoons butter and the minced rosemary.

Lower the heat to medium low, add the rosemary, toss to combine. Let simmer for another 8 minutes for the flavors to marry.

Place carrots in a serving bowl. Garnish with fresh rosemary sprigs, serve and enjoy.