Triple Sec Roasted Carrots

I’ve never been a fan of cooked carrots. I’m pretty sure my early introduction to them was from a can. I can’t remember my parents roasting them or mashing them or anything that might have swayed me otherwise. For me, it’s the mushy texture and when they come from the can, they often have that weird canned taste. Maybe it’s called BPA …

So, I didn’t eat cooked carrots until I was well into adulthood. Then, I discovered roasting. I was shopping at a Farmers Market years ago and got some roasted chicken with carrots at a little stand. Good Lord. I was sold. Apparently, they would put the carrots into a basket beneath the roasting chickens and all that goodness would drip down onto them and make them sweet, savory and everything amazing.

So, when I made a version of this recipe a few years ago, I knew it was a keeper. Again, this blog forces me to write. it. down. I think you’ll be really happy I finally did. Whether you love carrots or they’re just Meh, give these a try. Triple Sec may become a part of your weeknight meal plan. Is that a bad thing?

A few notes about this recipe:

• I used part butter and part red palm oil, mostly for the beautiful color the palm oil imparts. You may use all butter if you dot have red palm oil on hand but if you get a chance, pick up some up. It’s got some great health benefits, similar to coconut oil.
• To roast the carrots, I set the oven to 425˚ (convection if you have it). Clean the carrots and coat with oil (I use avocado because of the high smoke point), sprinkle with salt, pepper and just a little bit of sugar to help them caramelize quicker. Roast until desired tenderness and color.

Triple Sec Roasted Carrots

 

Author:

mrfarmersdaughter.com

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Ingredients

• 2 lbs. carrots (You can keep them whole or cut them), roasted and kept warm
• 3 Tbls. butter
• 2 Tbls. red palm oil (You may substitute more butter)
• ¼ c. shallots, minced
• ¼ c. fresh squeezed orange juice
• ¼ c. Triple Sec
• 2 Tbls. honey
• ¼ c. craisins
• ¼ c. walnuts, chopped

Instructions

1. Melt butter and oil in sauté pan.
2. Sauté shallots until tender.
3. Add orange juice, Triple Sec, honey and craisins.
4. Bring to a boil and reduce heat to simmer until liquid is reduced by half.
5. Pour over carrots on serving dish and sprinkle with walnuts.
6. Serve immediately.

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