Recipes by Missy Workman & Photos by Holly Booth
· · ·
This recipe is a fantastic way to incorporate the rich, smoky flavors of whiskey into your meal, and it's a versatile dish that can accommodate any root vegetables you have on hand, making it perfect for enjoying the seasonal bounty in your area.
In just a few simple steps, you can transform humble carrots, Brussels sprouts, green beans, or any other seasonal veggies into a side dish that will leave your guests raving. The star of the show is the homemade Whiskey Glaze, a blend of High West bourbon, brown sugar, and maple syrup, with a hint of peppery kick.
Whether you're a whiskey enthusiast or simply looking to add a new dimension to your Thanksgiving menu, these glazed veggies are sure to be a hit. Embrace the fun of trying something new, and watch as this unique side dish steals the spotlight at your holiday table.
How to Make
- ¼ cup High West bourbon
- ¼ cup brown sugar
- ½ cup maple syrup
- Course ground pepper
- Enamel Mixing Bowl
- In a small dish or enamel mixing bowl, combine bourbon, brown sugar, maple syrup, and pepper.
- Stir well and use right away as a glaze.
How to Make
Sauteed Veggies With Whiskey Glaze
- ½ pound carrots, Brussels sprouts, or green beans
- 2 tablespoons butter
- ½ cup whiskey glaze
- Sea salt
- Cast Iron Skillet
- Wooden Spoon or Cowboy Grill Tongs
- Place butter in cast iron skillet over medium heat, allowing it to melt.
- Add desired vegetables, cooking until soft and nicely seared.
- Add glaze and allow to reduce.
- Sprinkle with sea salt.