RECIPES

Bourbon-Glazed Carrots with Gorgonzola

Active Time

20 Minutes

Servings

Ingredients

1 1/2 pounds small rainbow carrots, peeled and trimmed
2 tablespoons olive oil
Salt and pepper
1/2 cup bourbon
1/2 cup dried cherries, coarsely chopped
1/3 cup packed brown sugar
2 tablespoons butter, cubed
1 cup Prairie Farms Gorgonzola Cheese Crumbles, Mindoro Collection (6 ounces)

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gorgonzola can be used in this recipe.

Instructions

Heat oven to 375°F.
Place carrots on an aluminum foil-lined 15 x 10-inch baking pan. Drizzle with olive oil; toss to coat. Arrange carrots in a single layer. Season with salt and pepper.
Bake for 30-40 minutes or until carrots are tender, stirring once.
Meanwhile, bring bourbon and dried cherries to a boil in a small saucepan over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, uncovered, for 3-4 minutes or until bourbon is reduced to about 1/4 cup, stirring frequently. Stir in brown sugar and butter. Cook and stir for 2-3 minutes or until sugar is dissolved.
Drizzle carrots with glaze. Sprinkle with gorgonzola just before serving.

Recipe Tips

Make-ahead tip: Prepare recipe up to a day ahead. Bake carrots and drizzle with glaze. Cool; cover and refrigerate overnight. Remove from the refrigerator 20 minutes before warming. Microwave on high for 2-3 minutes or until heated through, stirring once. Sprinkle with gorgonzola. | Tip was tested in an 1,100-watt microwave.

Cheesemonger Tip

Cheesemakers have handcrafted the Mindoro Collection since 1938, making their artisan cheese with local milk from Mindoro, Wisconsin. This creamy gorgonzola has a slightly milder flavor than blue cheese.