SPRUCE UP THE HUMBLE ROAST WITH BOURBON
The British love their roast. This love story goes way back to the 15th century when the Yeomen Yarders, royal guardsmen to King Henry VII would feast on slow roasted beef every Sunday after lunch. Ever since, the British have stuck to their much loved tradition of Sunday Roast, often adding carrots, potatoes, parsnips to the meat. Their wayward trading pursuits made the entire world fall slowly in love with roasts.
Roasting is synonymous with the comfort of home-cooked meals. But roasting is humble. Roasting vegetables, even more so. Roasted vegetables may be a mouthful but they aren’t quite fancy. As much as some of us may love our simple roasts, why miss out on the chance to jazz it up a little, with a splash of good old bourbon? The Black Maple Hill Bourbon, with its hint of spice and citrus pairs really well with the sweetness of vegetables. Read on to find out how to treat yourself to some bourbon maple roasted veggies.
- 100g carrots
- 250g Potatoes
- 200g Parsnips
- 100g Butternut Squash
- 100g Sweet Potatoes
- 100g Brussel Sprouts
- 150g Beetroots
- 3tbsp Unsalted butter
- 3tbsp Maple Syrup
- 2 tbsp Bourbon
- Olive oil
- Freshly cracked black pepper
- Salt to taste
Chop all your vegetables into bite sized pieces. Blanch the Brussels sprouts, drain and set aside. Drizzle all your vegetables with olive oil, salt and pepper. Roast them till they are done. Mix the maple syrup with the bourbon and butter. Let it simmer till reduced by half its volume. Glaze your roasted vegetables with the bourbon-maple glaze.
Pair the glazed vegetables with a roast meat of your choice and dig in.
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