Roasted Rainbow Carrots

Roasted carrots drizzled with Kickin' Bourbon Wing Sauce & Glaze and topped with crushed walnuts.


12 fl-oz Sweet Baby Ray's Kickin' Bourbon Wing Sauce & Glaze

6 each Yellow carrots, sliced, roasted

6 each Orange carrots, sliced, roasted

6 each Purple carrots, sliced, roasted

6 fl-oz Walnuts, toasted, crushed


1. Peel carrots, slice lengthwise in half and trim to same length.

2. Brush with oil and place in 375 F oven until done, about 15-20 minutes. Remove from oven and cool.

3. Place 2 of each color carrot halves in portion control bag with 1 Tbsp of walnuts.

4. Store and refrigerate until service.

5. Before service remove vegetable portion from bag and place onto small broiler pan and reheat in oven or salamander until hot.

6. Remove to service plate arranging varying colors and drizzle with 1 Tbsp of Kickin' Bourbon Molasses Glaze, per individual serving.

7. Serve immediately.