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
1/2 cup packed brown sugar
2 tablespoons butter, cubed
1 cup Keystone Farms Cheese Gorgonzola Cheese, crumbled
1 Heat oven to 375°F.
2 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.
3 Bake for 30-40 minutes or until carrots are tender, stirring once.
4 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.
5 Drizzle carrots with glaze. Sprinkle with gorgonzola just before serving.