Whiskey Glazed Carrots

February 21, 2011 at 5:00 am 1 comment

These carrots are delicious! We don’t eat them too often because I think eating carrots this way negates the health of the vegetable, but a little treat once in awhile is a good thing. I usually reduce the amount of butter in these because I think 1 stick is a little too much. They always taste delicious and I have converted many carrot haters with this recipe. If you have someone that won’t eat vegetables – give these a shot!

Whiskey Glazed Carrots
1 stick Butter, Divided (sometimes I reduce this)
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
½ cups Jack Daniels Or Other Whiskey
¾ cups (to 1 Cup) Brown Sugar
½ teaspoons (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste


Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

Source: Pioneer Woman


Entry filed under: Sides, Vegetarian.

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1 Comment Add your own

  • 1. Audra  |  February 22, 2011 at 11:01 pm

    You converted my carrot hating husband with this recipe. Very yummy!

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