0 Ratings
Recipe courtesy of Ginspired: The Ultimate Gin Cookbook by Heather E. Wilson and Kate Dingwall
Carrots are a staple veggie in our homes. We’re always trying to find new ways to prepare them. Gin-glazed carrots are seriously a yummy treat. They are almost like candy; they are so good.
Depending on the size of your carrots you can prepare them two ways: cut them in half lengthwise or grill them whole. Thick carrots need to be cut down the middle, lengthwise, before grilling, otherwise, you run the risk of burning the thin ends while the thicker portion is still cooking. Thinner carrots do not need to be sliced down the middle and can be grilled whole.
Right before your carrots are finished, you’ll want to glaze them. Any sooner and you run the risk of burnt carrots. You want grill marks and a tiny bit of char… not charbq. If you want to play with the glaze, try adding a bit of sriracha for heat or cinnamon.
We used Boodles London Dry Gin in this recipe because of its coriander and caraway botanicals
- 4 Servings +
1 lb carrots, peeled and sliced in half down the middle lengthwise
1 tbsp extra-virgin olive oil
1 tsp Kosher salt
.5 tsp fresh ground black pepper
2 tbsp butter
.25 cup brown sugar
2 tbsp liquid honey
.25 cup gin
1 pinch salt
Preheat the grill for direct/indirect cooking.
Peel the carrots and slice in half down the middle lengthwise (cut in quarters if really large carrots). You want long pieces to grill. Toss the carrots in olive oil, Kosher salt, and pepper.
Place the carrots on direct heat and begin grilling, turning often to get all sides slightly charred. If they are cooking too fast (getting charred before they are fork tender), move to indirect heat to finish cooking. It should take about 15 20 minutes. Watch them carefully as you don’t want little burnt sticks.
Make the glaze as the carrots are cooking. In a small saucepan over medium heat, whisk together the butter, brown sugar, honey, gin, and salt. Whisk frequently until the brown sugar dissolves. Keep warm.
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