Honey-Roasted Baby Carrots

Recipe courtesy of Kipp Ramsey
Pair with Long Meadow Ranch Pinot Gris, Anderson Valley
  • 2 lbs baby carrots with tops
  • 2 tsp olive oil
  • 3 tbsp butter, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 shallot, finely chopped
  • 2 tbsp bourbon
  • 2 tbsp honey
  • 1 tbsp chicken broth or water
  • 1/4 cup pistachios, toasted and chopped
  • 1/4 cup goats milk feta
  • Maldon salt
  • Soft herbs such as tarragon, basil, cilantro, and chive
  • Bee pollen
  • Cocoa nibs
  • Place a small roasting pan in oven. Preheat oven and pan to 500°F.
  • Cut tops from carrots, leaving 1 inch of greenery on each carrot.
  • Stir together olive oil and 1 tablespoon butter in preheated roasting pan.
  • Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.
  • Meanwhile, melt remaining 2 tablespoons butter in a small saucepan over medium-high heat.
  • Add shallot and sauté 1 minute.
  • Remove from heat, stir in bourbon, honey and chicken broth.
  • Return to heat and bring to a boil, stirring occasionally.
  • Reduce heat to medium and cook 5 minutes or until mixture thickens.
  • Drizzle mixture over carrots, toss to coat.
  • Bake 5 to 7 more minutes or until carrots are crisp and tender.
  • Transfer to a serving dish, top with goat feta, toasted pistachios, and soft garden herbs.
  • Finish with Maldon salt, bee pollen, and cocoa nibs to taste.