Peas and carrots! 💜💚 Baby purple carrots and peas fresh picked from the garden are all dressed up in a sorghum and bourbon glaze with fresh thyme! If you’re looking for a delicious and super simple side for Thanksgiving you should really give these a try! Just mix together 1/2 cup olive oil, 1 tbs sorghum (molasses can be substituted), and 1 tsp bourbon (or moonshine). Heat the mixture over medium heat until just dissolved. Using a brush glaze the carrots liberally. Sprinkle with 1 tbs thyme. Bake carrots at 375° for 10 minutes or until desired tenderness has been reached. Remember I used baby carrots. Large carrots will need additional cooking time! Salt and pepper to taste. Garnish with fresh snap peas and additional thyme. Enjoy! #recipe #feedfeed #garden #frommygarden #williamssonoma #vegan #vegetarian #vegetarianrecipes #veganrecipes #feedfeedvegan #feedfeedglutenfree #f52community #thansgivingrecipes #eeeeeats #delish #gardener #bhgfood #organic #healthy #veganvultures #eatpretty #sustainablesprout #thehappygardeninglife