Maple Bourbon glazed Rainbow Carrots with Rosemary

These carrots are quite decadent, but full of healthy fats, superfoods, and nutrient-dense ingredients!

This recipe was for a potluck at my husband’s office so it’s for a relatively large group of people. You can easily adapt the recipe for however many carrots you want to cook, and use any color/s of carrots you want. Mine uses 4 bunches of carrots in various colors. The purple carrots take longer to cook than the orange so you will notice an extra step of instructions if you are using purple carrots.



4 bunches of carrots (picked up mine from local farmers market: 1 purple, 1 “rainbow” (yellow-ish), 2 orange)

1/3 cup extra virgin olive oil

Pinch of pink Himalayan sea salt

Fresh Rosemary (picked up mine from local farmers market)

1/3 cup grass-fed organic Ghee (I used Pure Indian Foods brand from Whole Foods)

2/3 cup PURE maple syrup (picked up mine from local farmers market and it is BOMB)

1/3 cup Jim Beam Bourbon (feel free to use any brand of Bourbon)




This recipe has two major steps. The first is coating carrots in olive oil and baking. The second is coating with the maple bourbon glaze and baking again. More details below:

Wash all carrots. I like to leave a little bit of the stem on for easy picking up, but this is totally up to you. If you feel comfortable with how well the carrots are washed, peeling is also optional.

Coat carrots with oil

Combine Extra virgin olive oil, pink himalayan sea salt, and some of the rosemary in large bowl.

Coat carrots with mixture. I used a basting brush for this step and that worked really well.

Preheat oven to 450F *If baking purple carrots, start at this step*

Lay coated purple carrots out on a baking pan

Bake at 450F for 20 minutes

Remove from oven

Preheat oven to 350F *If only baking orange carrots, start at this step*

Place ALL coated carrots on baking pan in oven

Bake for 20 minutes (will be 40 minutes total for the purple carrots)

Remove carrots from oven

Maple-Bourbon Glaze

Melt ghee in a pot at medium heat

Add Maple syrup and bourbon

Cook for about 5 minutes then remove from heat

Coat carrots with maple-bourbon glaze

Place glazed carrots back on pan and cook in oven (still at 350F) for additional 5-10 minutes, depending on your texture preference.

Remove from oven

Allow carrots to soak in any extra maple-bourbon glaze (YUM YUM YUM)

Add additional rosemary to garnish

Serve 🙂

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