A Side Dish to Please Any Bunny!

Hippity, hoppity, Easter’s on its way! Bringing to my mind images from my childhood: Easter baskets filled with pastel goodies & cellophane grass; Easter eggs dyed in every color; and Beatrix Potter books, featuring the incorrigible Peter Rabbit. To celebrate this special springtime season, we are making a side dish that would be sure to please Peter Rabbit… and even Mr. McGregor: Maple Bourbon Bacon Carrots. This recipe consists of fresh whole carrots wrapped in salty, savory bacon; roasted to perfection in a sticky-sweet maple brown sugar bourbon sauce.

Things that make you go Mmmmm…

I don’t know about you, but I am a huge fan of the salty/sweet flavor combination. I especially love the combo of maple and bacon. So much so that we served maple bacon doughnuts (among other doughnut varieties) at our 2020 wedding, instead of the traditional wedding cake. If you read my Easy Cheesy Zucchini post, which discusses our taste buds and the reason why seemingly conflicting tastes actually work together to enhance one another (as the pairing of wine and cheese do), you can understand why this is the case. In case you missed it, I am including the direct link for my Easy Cheesy Zucchini post below.

You’re As Smooth As Tennessee Whiskey

My husband was born and raised in Tennessee. Like a true ramblin’ man, his school and career took him to several states across the U.S. He and I met nearly ten years ago, while he was working in my home state of Illinois. A few years back, we moved to the Bluegrass State (which technically, isn’t a state, it’s a Commonwealth); otherwise known as: Kentucky.

Kentucky is known for rolling hills of bluegrass (hence, the nickname), horses (see: Kentucky Derby), and, of course, bourbon. In fact, Kentucky produces and ages approximately 95% of the world’s bourbon, according to the Kentucky Distiller’s Association.

1 Bourbon, 1 Scotch, & 1 Beer

Have you ever wondered, What’s the difference between whiskey, bourbon, and scotch? Or is it just me, searching online for answers to random trivia, after a bourbon cocktail or two? Either way, I have the answers for you. In order for whiskey to be appropriately called: “Scotch,” it must be produced in Scotland (duh). In addition, Scotch is primarily made from malted barley.

Whereas, in order to be considered bourbon, the whiskey must meet the following criteria:

• It must be aged in new charred oak barrels for at least 2 years. (No sloppy seconds for this bourbon!)
• It must be made with at least 51% corn mash.
• It must be at least 80 proof (or 40% ABV).
• It must be produced and aged in the U.S. (typically, Kentucky, but that is not a requirement).

As stated previously, Kentucky produces nearly all of the bourbon in the world. In fact, the name comes from the region that is known as Bourbon County, Kentucky in present day.

But, why?

According to my research, it is not simply a fluke. There are several legit reasons why Kentucky has become the leading producer of bourbon. First of all, Kentucky’s rich and fertile soil is perfect for growing one of bourbon’s main components: corn. However, being from central Illinois–the land of soybeans and cornfields as far as the eye can see–I know that this is not a trait unique to Kentucky, alone. I knew there had to be more to it, and, as per usual, I was right.

Must Be Something in the Water

Another reason for Kentucky’s prevalence in the bourbon-making industry is its unique natural water supply. Much of Kentucky sits atop limestone, which, come to find out, naturally filters out unwanted minerals in the water. Limestone also has the ability to impart calcium and magnesium, which lend a nearly-sweet taste to any brook, stream, and/or creek. These factors lead to a naturally cleaner, better-tasting water.

Lastly, Kentucky’s weather is attributed to its successful bourbon production. Oh, Kentucky weather. As the saying goes: If you don’t like the weather here, wait 15 minutes. The Commonwealth’s widely varying fluctuations in temperature actually assist in the barrel-aging process for the bourbon. When it’s cold, (and trust me, it does get quite cold here) the oak-charred barrels shrink and tighten. Whereas, when it’s hot and humid (and boy, does it get hot and humid), the barrels expand and swell, allowing the bourbon to breathe and reach the appropriate ABV.

It’s Gettin’ Hot in Herre

Although I am one to exaggerate for dramatic effect from time to time, I am not embellishing when I explain to you just how very, very hot it can get, here in Kentucky. Like, unbelievably hot. AND humid. Like, don’t-even-bother-doing-your-hair-because-you’ll-just-end-up-looking-like-a-swamp-rat, kind of hot and humid.

Plus, the bugs! Can we talk about the bugs here for a second? A new species, invading your home and personal space with every season. When you’re finally done with the flies, here come the mosquitoes. Oh, you thought those were bad? Well, here come the bees and hornets! I swear, they’ve evolved to become resistant to even the most toxic bug sprays. Add that to the heat (AND the humidity, do NOT forget the humidity) and you may just want to hang out inside, in the A/C, in a bathtub filled with ice, with a bourbon on ice in one hand, for the duration of the spring/summer.

Maple Bourbon Bacon Carrot Recipe

On the bright side, if you happen to reside somewhere as hot and humid as I now do, you can make this recipe outside on the grill. That way, you won’t heat up the entire house. Although traditionally, I make this recipe in the oven in my handy-dandy cast iron skillet.

Ingredients

• 2 lbs. whole carrots
• 1 lb. bacon
• 1/4 c. maple syrup
• 1/4 c. bourbon
• 1/4 c. brown sugar
• salt & pepper, to taste

Instructions

• Preheat oven to 400 degrees F. While oven is preheating, scrub each carrot thoroughly. You may also peel each carrot, if desired.
• Wrap one slice of bacon around each carrot and place in a grill or oven-safe pan. Season with salt and pepper, to taste. (See photo below.) Bake for 20-30 minutes at 400 F, until carrots begin to become tender and the bacon begins to crisp and become brown.

• Once the carrots are nearly tender enough for eating, remove from oven for the time being. Then, pour maple syrup into a microwave-safe bowl. Heat in microwave for 5-15 seconds, until it is warm, but not hot. This will make it easier to mix the syrup with the remaining ingredients.
• Combine warmed maple syrup, brown sugar, and bourbon. Mix well to combine.
• Top the bacon-wrapped carrots with the maple, brown sugar, and bourbon. Bake for another 15-20 minutes, until carrots are tender and the sugar in the bourbon mixture begins to crystalize, creating a sticky glaze. If desired, you may broil the carrots on low for the last 5 minutes of baking. Serve immediately.

Serving suggestion: These Maple Bourbon Bacon Carrots are best served warm, along with a small glass of bourbon. (Or, a large one– who am I to judge?!) They make a great accompaniment for steaks on the grill, or the perfect Easter side dish with a twist.

Coming Soon – One Hop This Time!

If you’re interested in more unique recipes to proudly display on this year’s Easter table, please continue to check back to this site and click the “Blog” option on my homepage. I will be posting additional Easter menu ideas in the days to come!

As always, remember to go to the “Sauced” Homepage and scroll down to the ”Subscribe” header. Enter in your name, email address, and click the ”Subscribe” button to receive my Newsletter. That way, you’ll never miss a new post from “Sauced.”

Also, please do me a huge solid and share this recipe, along with any affiliated social media posts, with your friends! Or, even with people you don’t even like. I’m not picky.

Thanks, my Saucy readers!