This whiskey-glazed Brussels sprouts and carrots recipe offers a delightful twist on classic roasted vegetables, infusing them with a rich, sweet, and slightly spicy glaze. Perfect for holiday dinners or as a unique side dish for a special meal, the whiskey glaze enhances the natural flavors of the Brussels sprouts and carrots with a balance of sweetness from pineapple juice and brown sugar, a hint of heat from cayenne, and the subtle, smoky notes of whiskey. This dish is easy to make but tastes gourmet, bringing a touch of elegance to your table.
Ingredients:
For the Whiskey Glaze:
- 4 cloves garlic, minced or pushed through a garlic press
- 1 tablespoon canola or vegetable oil
- ½ cup water
- ¾ cup pineapple juice
- ¾ cup brown sugar
- ½ cup teriyaki sauce
- ¼ cup whiskey
- ½ teaspoon cayenne pepper (adjust to taste for spice level)
- 1 ½ tablespoons of cornstarch combined with 1 ½ tablespoons of water, creating a smooth slurry for thickening.
For the Vegetables:
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 (12-ounce) packages baby carrots
- 2 (9-ounce) packages Brussels sprouts, trimmed and halved
- 1 tablespoon fresh thyme leaves, chopped
Instructions:
- Prepare the Whiskey Glaze: In a small saucepan, heat 1 tablespoon of canola oil over medium heat. Incorporate the minced garlic and cook until aromatic, stirring for about 1-2 minutes. Add water, pineapple juice, brown sugar, teriyaki sauce, whiskey, and cayenne pepper to the pan. Stir well to combine. Let the mixture come to a simmer, then reduce heat to low and cook for about 10 minutes, allowing the flavors to meld. Slowly whisk in the cornstarch mixture, stirring continuously until the glaze thickens, approximately 2-3 minutes. Remove from heat and set aside.
- Prepare and Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the carrots and Brussels sprouts with olive oil, salt, and black pepper. Spread the vegetables out in an even layer and roast in the preheated oven for 25-30 minutes, or until they begin to soften and caramelize, stirring halfway through to ensure even cooking.
- Glaze and Finish: Once the vegetables are tender and slightly browned, remove them from the oven. Drizzle the whiskey glaze over the roasted vegetables and sprinkle with fresh thyme. Toss gently to coat the carrots and Brussels sprouts evenly in the glaze. Return the baking sheet to the oven for an additional 5 minutes, allowing the glaze to set and caramelize slightly on the vegetables.
- Serve: Transfer the glazed vegetables to a serving dish, garnish with extra thyme if desired, and serve warm. Enjoy the sweet, tangy, and slightly spicy flavors of this special side dish.
Conclusion:
This whiskey-glazed Brussels sprouts and carrots dish brings together the earthy goodness of roasted vegetables with a luxurious whiskey glaze that’s rich in flavor. The sweet and spicy notes of the glaze complement the natural flavors of the vegetables, creating a memorable side that pairs wonderfully with roasted meats, poultry, or a plant-based main course. It’s a simple yet refined way to elevate any meal.
Whiskey-Glazed Brussels Sprouts and Carrots
A rich and flavorful side dish of roasted Brusselssprouts and carrots, finished with a whiskey-infused glaze for a unique,slightly spicy-sweet taste.
Ingredients
For the Whiskey Glaze:
- 4 cloves garlic minced or pushed through a garlic press
- 1 tablespoon canola or vegetable oil
- ½ cup water
- ¾ cup pineapple juice
- ¾ cup brown sugar
- ½ cup teriyaki sauce
- ¼ cup whiskey
- ½ teaspoon cayenne pepper adjust to taste for spice level
- 1 ½ tablespoons of cornstarch combined with 1 ½ tablespoons of water creating a smooth slurry for thickening.
For the Vegetables:
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 12-ounce packages baby carrots
- 2 9-ounce packages Brussels sprouts, trimmed and halved
- 1 tablespoon fresh thyme leaves chopped
Instructions
- Prepare the Whiskey Glaze: In a small saucepan, heat 1 tablespoon of canola oil over medium heat. Incorporate the minced garlic and cook until aromatic, stirring for about 1-2 minutes. Add water, pineapple juice, brown sugar, teriyaki sauce, whiskey, and cayenne pepper to the pan. Stir well to combine. Let the mixture come to a simmer, then reduce heat to low and cook for about 10 minutes, allowing the flavors to meld. Slowly whisk in the cornstarch mixture, stirring continuously until the glaze thickens, approximately 2-3 minutes. Remove from heat and set aside.
- Prepare and Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the carrots and Brussels sprouts with olive oil, salt, and black pepper. Spread the vegetables out in an even layer and roast in the preheated oven for 25-30 minutes, or until they begin to soften and caramelize, stirring halfway through to ensure even cooking.
- Glaze and Finish: Once the vegetables are tender and slightly browned, remove them from the oven. Drizzle the whiskey glaze over the roasted vegetables and sprinkle with fresh thyme. Toss gently to coat the carrots and Brussels sprouts evenly in the glaze. Return the baking sheet to the oven for an additional 5 minutes, allowing the glaze to set and caramelize slightly on the vegetables.
- Serve: Transfer the glazed vegetables to a serving dish, garnish with extra thyme if desired, and serve warm. Enjoy the sweet, tangy, and slightly spicy flavors of this special side dish.