Hello bubbly maple bourbon glazed carrots and pears! This dish comes together in about 40 minutes, and you just need a sheet pan to make it! Although we use bourbon in this dish, you can omit that, and just add some extra maple. The alcohol will cook off, so no worries there!
We love to use both rainbow carrots and rainbow pears! This dish can be modified by trading out the pears for apples, and add rosemary instead of thyme. If you don’t want it as sweet, use butter, with a mixture of garlic, and lemon.
Whatever you do, be sure to add the pomegranate arils over the top before you serve these maple bourbon glazed carrots and pears! Not only does it make the dish look even more colorful, it pops the flavor too! And if you love the taste of this dish, we think you need to give our maple bourbon butternut squash soup a try!
And do your self a favor, and go check out some of our friends FANCY VEGETABLE SIDE DISHES down below!
Ingredients for Maple Bourbon Glazed Carrots & Pears
- 3 ripe pears (we buy a bag of multi colored from Trader Joes and use 1 of each color)
- 12 rainbow carrots
- 3 tablespoons melted butter
- 4 tablespoons real maple syrup
- 1 tablespoon bourbon
- 1 teaspoon Aleppo pepper
- 8 grinds of fresh black pepper
- a pinch of sea salt
- 8 sprigs of fresh thyme
- 1/3 cup pomegranate arils
Instructions for Maple Bourbon Glazed Carrots & Pears
Pre-heat oven to 325 F. convection roast, or 350 F. for standard oven. Place sheet of parchment paper in a sheet pan. Set aside.
In a small bowl, mix melted butter, bourbon, and 3 tablespoons of the maple syrup. Set aside.
Wash and peel rainbow carrots, patting dry. Then place carrots on parchment paper, pointing ends every other direction to help them fit more evenly.
Slice Pears down the middle, starting at the pointy end, just off to one side of the stem, leaving stem intact. Using a melon baller, scoop out the seeds, forming a small round area. Place pears on one of the long sides of the sheet pan, skin side down.
Pull a few leaves off of 4 of the sprigs of thyme, and sprinkle over carrots and pears. Drizzle the butter, bourbon, maple mixture over the tops of carrots, and pears. Using your hands, ensure that the mixture has covered all the carrots and pears. Now drizzle about a tablespoon or so of the maple syrup over the pears. Sprinkle the Aleppo pepper over carrots and pears. Freshly crack pepper over the carrots. Sprinkle all with a pinch of sea salt.
Place pan into oven, and set timer for 12 minutes. Pull pan out after 12 minutes, and turn to coat carrots, and turn pears so that they are skin side up. Add a bit more of the Aleppo pepper over the top and a pinch of salt. Return to oven, and check after 10 minutes, but may take up to another 12. Watch for mixture to be bubbly.
Pull sheet pan out of oven. Turn the pears back over so that the skin is down. Depending on style of service, you may serve right off the sheet pan, or move to a platter. Now you want to sprinkle the pomegranate arils over the top, making sure that the pears catch a few in the bubbly maple syrup that has found its way into the small hole made with the melon scooper.
Place the last 4 sprigs of thyme over the top as garnish before serving.
If there are any leftovers, they are great thrown into soup that week.
- Category: side dish
- Method: oven
- Cuisine: american
Keywords: carrots, pears, side dishes, vegetarian, maple syrup, butter
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