Name: Bourbon glazed carrots with ginger and rosemary
Ingredients: 1kg carrots, trimmed and cut in 3-4 thick oblique chunks; 8 garlic cloves, peeled and lightly bashed; 10g rosemary sprigs; ½ tsp fresh cracked black pepper; 3 tbsp olive oil; urfa chilli flakes (optional); flaked sea salt; 25g ginger, peeled and finely grated; 60g soft dark brown sugar; 120ml bourbon (or another whiskey); 100g unsalted butter, roughly cut in cubes; 1 lemon: 8 strips of zest and for 2½ tsp juice; 1 orange: 8 strips of zest

Side Christmas

Serves 6

Prep 15 min

Cook 30 min

These carrots bring a touch of sweet, boozy magic to the holiday table. The ginger in the glaze adds warmth and the citrus keeps them bright and fresh. Roast the carrots and make the glaze ahead, then toss in the glaze at the last minute.

Ingredients

1kg	carrots, trimmed and cut in 3-4 thick oblique chunks
8	garlic cloves, peeled and lightly bashed
10g	rosemary sprigs
½ tsp	fresh cracked black pepper
3 tbsp	olive oil
	urfa chilli flakes (optional)
	flaked sea salt
FOR THE GLAZE
25g	ginger, peeled and finely grated
60g	soft dark brown sugar
120ml	bourbon (or another whiskey)
100g	unsalted butter, roughly cut in cubes
1	lemon: 8 strips of zest and for 2½ tsp juice
1	orange: 8 strips of zest

Method

Preheat the oven to 220C.
Place the carrots on a large parchment lined tray, along with the garlic, rosemary, pepper, olive oil and 1¾ teaspoon of salt. Mix well and roast for 25-30 minutes, until tender and slightly charred in places, stirring halfway through. Remove from the oven and set aside.
To make the glaze, put the ginger, sugar, bourbon, butter, ¼ tsp of salt and lemon and orange zest in a large saute pan, placed on medium high heat. Cook for 5 minutes, until the butter has melted and the glaze thickened. Stir in the lemon juice, add in the carrots and mix to coat. Sprinkle urfa chili flakes, if using.