Name: Bourbon-Glazed Roots and Shoots
Prep time: 30 min
Cook time: 15 min
Yield: 8 Servings
Cuisine: Southern
Ingredients: 1 lb. carrots, trimmed and sliced into ½-inch pieces; ½ lb. yellow beets, trimmed, peeled, and sliced into ½-inch pieces; ½ lb. radishes, trimmed and sliced into ½-inch pieces; ½ lb. brussels sprouts, trimmed and halved lengthwise if large; ½ lb. leeks (about 2), trimmed and sliced into ½-inch pieces*; 6 tbsp. butter, divided; 3 garlic cloves, grated; 2 tbsp. honey; 2 tbsp. water; 2 tbsp. bourbon; 1 tsp. kosher salt; ½ tsp. freshly ground black pepper; 1 lb. fennel, trimmed, halved lengthwise, and sliced into ½-inch pieces; Garnishes: chopped fresh parsley, snipped chives, and chive blossoms (optional)

When your ingredients are at their best, sometimes the simplest approach is the most delicious. This recipe lets spring vegetables shine. After a quick blanch, the veggies get tossed in a skillet with melted butter, garlic, a little water, a splash of bourbon, and honey. As the liquid reduces, it gives them a glossy finish and highlights their unique flavors.

It might seem easier to blanch everything together, but separating the sweeter vegetables (carrots and yellow beets) from the stronger ones (radishes, brussels sprouts, and leeks) keeps their colors clear and flavors distinct. Fennel is added to the skillet unblanched to maintain its crisp texture. While the bourbon adds a hint of vanilla and caramel notes, it’s not meant to stand out. The real goal is to use the alchemy of alcohol and fat as a catalyst to enhance the vegetables’ natural flavors.

Ingredients

1 lb. carrots, trimmed and sliced into ½-inch pieces
½ lb. yellow beets, trimmed, peeled, and sliced into ½-inch pieces
½ lb. radishes, trimmed and sliced into ½-inch pieces
½ lb. brussels sprouts, trimmed and halved lengthwise if large
½ lb. leeks (about 2), trimmed and sliced into ½-inch pieces*
6 tbsp. butter, divided
3 garlic cloves, grated
2 tbsp. honey
2 tbsp. water
2 tbsp. bourbon
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 lb. fennel, trimmed, halved lengthwise, and sliced into ½-inch pieces
Garnishes: chopped fresh parsley, snipped chives, and chive blossoms (optional)

Preparation

Prepare an ice bath in a large bowl; set aside.

Bring 2 large medium saucepans of salted water to a boil over high heat. Add carrots and beets to one saucepan; cook 3 minutes. Add radishes, brussels sprouts, and leeks to the second saucepan; cook about 3 minutes. Transfer vegetables with a slotted spoon or a spider to the ice bath to quickly cool. Drain and set aside.

Melt 4 tablespoons of the butter in a large skillet until foamy. Add garlic and cook 2 minutes, stirring often. Stir in honey, water, bourbon, salt, and pepper. Add blanched vegetables and the fennel. Cook, stirring, until liquid has reduced and vegetables are glossy, 2 to 4 minutes. Add remaining 2 tablespoons butter and remove the pan from the heat, tossing to incorporate the butter. Transfer glazed vegetables to a serving dish and garnish with parsley, chives, and chive blossoms, if desired. Serve immediately.

*Note: If the sliced leeks are dirty, simply drop them in a bowl of cool water and swish around gently. The grit will drop to the bottom of the bowl. Use a slotted spoon to transfer the clean leeks to the saucepan to blanch as directed.

Bourbon-Glazed Roots and Shoots

Ingredients

Preparation

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