Michael Symon's Glazed Bourbon Carrots

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Step 1

Place large sautee pan over medium high heat

Step 2

Add carrots and parsnips along with two cups of water

Step 3

Season with a large pinch of salt and bring to a gentle boil. Cook for about five minutes, uncovered, until the vegetables are partially cooked and beginning to soften.

Step 4

Drain and remaining water and place back over heat.

Step 5

Add olive oil and cook until vegetables begin to brown (about 2 minutes).

Step 6

Add butter and pecans and continue to cook until vegetables are cooked through and the pecans are toasted (about 2 1/2 minutes).

Step 7

Season with salt, pepper, nutmeg, cinnamon, and aleppo.

Step 8

Add bourbon and maple and cook until glaze comes together (about 30 seconds).

Step 9

Take off heat. Stir in parsley. Serve.