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Prep time
20 minutes
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Cook time
40 minutes
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makes
6 servings
Author Notes
This Fall-inspired recipe straight from the State of Cheese, Wisconsin, is the perfect side dish to every meal. This dish features small rainbow carrots tossed in bourbon and dried cranberries, topped with award-winning Wisconsin cheese.
Recipe Pro Tip: Although any brand of Wisconsin Gorgonzola can be used in this recipe, we recommend the Prairie Farms Gorgonzola Cheese Crumbles, Mindoro Collection. Master Wisconsin Cheesemakers have handcrafted the Mindoro Collection since 1938, making their artisan cheese with local milk from Mindoro, Wisconsin, offering a slightly milder flavor than blue cheese. —Wisconsin Cheese
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Ingredients
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1 1/2 pounds
small rainbow carrots, peeled and trimmed
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2 tablespoons
olive oil
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salt and pepper
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1/2 cup
bourbon
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1/2 cup
dried cherries, coarsely chopped
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1/3 cup
packed brown sugar
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2 tablespoons
butter, cubed
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1 cup
Prairie Farms Gorgonzola Cheese Crumbles, Mindoro Collection (6 ounces)
Directions
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Heat oven to 375°F.
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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.
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Bake for 30-40 minutes or until carrots are tender, stirring once.
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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.
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Drizzle carrots with glaze. Sprinkle with gorgonzola just before serving.
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