Best Orange Ginger Carrots With Bourbon Recipes

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CHEF JOHN'S BOURBON GLAZED CARROTS



Chef John's Bourbon Glazed Carrots image

These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.

Provided by Chef John

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 6

Number Of Ingredients 8

½ cup butter
2 pounds carrots, peeled, cut into equal-sized pieces
½ teaspoon salt, or more to taste
½ cup bourbon whiskey
⅓ cup brown sugar
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
2 sprigs fresh thyme leaves for garnish

Steps:

  • Melt butter in a heavy skillet over medium-high heat.
  • When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
  • Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
  • Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
  • When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
  • Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 26.7 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 9.8 g, Sodium 410.9 mg, Sugar 19 g

ORANGE GINGER CARROTS



Orange Ginger Carrots image

--Adopted Recipe-- Changes from Original: Increased the ginger from 1/4 teaspoon to 1/2 teaspoon, so the orange flavor would not overpower the ginger; substituted baby cut carrots for the whole carrots; changed yield from six to four servings to allow for more generous servings. Preparation time includes slicing carrots, and cooking the sauce on top of the stove, and "cooking time" is standing time at the end.

Provided by GrandmaIsCooking

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb baby carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/8 teaspoon ground nutmeg
1/4-1/2 teaspoon ground ginger
1/4 cup orange juice
1 1/2 teaspoons butter

Steps:

  • Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
  • While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
  • Cook over medium heat, stirring constantly, until sauce thickens.
  • Cook 1 minute, then remove from heat and stir in butter.
  • If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
  • Cover and let stand 4 to 5 minutes before serving.

Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 76.8, Carbohydrate 12.5, Fiber 1.6, Sugar 8.5, Protein 0.7

ORANGE-GINGER CARROT SOUP



Orange-Ginger Carrot Soup image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound carrots
1 medium onion
6 garlic cloves
1 (2-inch) piece fresh ginger
3 tablespoons vegetable oil
1 large orange
4 1/2 cups chicken stock, homemade or reduced-sodium canned broth
1 bay leaf
Salt and pepper, to taste
1 bunch cilantro or fresh parsley
1/4 cup sour cream or plain yogurt

Steps:

  • Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
  • Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
  • In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE



Carrot Bundt® Cake with Orange-Bourbon Glaze image

This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.

Provided by Brett Profitt

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground ginger
2 cups white sugar
4 large eggs
¾ cup vegetable oil
2 teaspoons vanilla extract
3 cups lightly packed shredded carrots, drained of excess water
4 tablespoons unsalted butter
1 tablespoon orange juice
½ large orange, finely zested
1 ounce bourbon whiskey, or more to taste
1 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
  • Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
  • Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
  • Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
  • While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g

BOURBON GLAZED CARROTS



Bourbon Glazed Carrots image

Sweet carrots are drizzled in a warm buttery sauce flavored with bourbon.

Provided by Flipper

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 30m

Yield 8

Number Of Ingredients 4

2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
¼ cup brown sugar
¼ cup butter, melted
2 tablespoons bourbon, or more to taste

Steps:

  • Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
  • Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 121.1 mg, Sugar 12.1 g

ORANGE-HONEY GLAZED CARROTS



Orange-Honey Glazed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 4 to 5 minutes

Number Of Ingredients 8

3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
Kosher salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
  • Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

ORANGE GINGER CARROTS



Orange Ginger Carrots image

This is the best glazed carrot recipe. I came across it in my grandmother's receipts. It will intensify the flavor if you use frozen orange juice and make it strong. It's sweet, tart, and buttery.

Provided by robinjoy

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs carrots
1/8 cup sugar
2 teaspoons cornstarch
1/2-3/4 teaspoon salt
1/2 teaspoon ginger
1/2 cup orange juice
2 tablespoons butter

Steps:

  • Cut carrots into 1/2" angle slicesCook carrots until tender-crisp in sauce pan and drain.
  • Mix sugar, cornstarch, salt,ginger, and orange juice together and pour over carrots.
  • Cook for 3 to 4 minutes stirring constantly until thickened.
  • Add 2 tablespoons butter and toss.

Nutrition Facts : Calories 94, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 249.3, Carbohydrate 16.3, Fiber 3.2, Sugar 9.8, Protein 1.2

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