Chef John's Bourbon Glazed Carrots Recipe - Allrecipes.com
Chef John's Bourbon Glazed Carrots Recipe
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Bourbon Glazed Carrots
See how to make the perfect special occasion side dish. See more
  • READY IN 25 mins

Chef John's Bourbon Glazed Carrots

Recipe by  

"These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Melt butter in a heavy skillet over medium-high heat.
  2. When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
  3. Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
  4. Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
  5. When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
  6. Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2013

I am happy to be the first to review Chef John's newest offering. I have made carrots in a similar fashion for years but never thought of adding bourbon. What an inspired idea! I used baby carrots, so rather than slicing them to rounds, I simply quartered or halved them and it worked well. My advice is to make these soon and consider having them the special occasion!

 
Most Helpful Critical Review
Apr 23, 2013

Tasty dish. A bit too sweet for most of us. Bourbon flavor was very nice and the seasoning was ok but missing something. Next time I think I will "steam" the veggies in the bourbon then add some butter,the seasoning, fresh parsley and garlic. I used baby carrots and left them whole as they were thin and petite. The recipe did make for well browned and caramelized carrots so if you like sweet veggies you may very well enjoy this recipe.

 
Mar 28, 2014

My, oh my! Thank you Chef John. Served it to my husband and friends and there wasn't a carrot left over! Yes, it's sweet (and the bourbon gives it such a wonderful flavor), but It is PERFECT with a simple steak or chicken and a side of cooked fresh spinach.

 
Mar 17, 2015

I'm not typically a cooked carrot fan and I loved these!! The recipe instructions were spot on. I used baby carrots, sliced in half and halved the recipe. I used a honey bourbon and that worked very well. I really liked the heat the cayenne pepper added. I'd rate it 5 stars, but Mr. LTH hated them (he didn't even finish his). THANKS for the recipe!

 
Oct 01, 2014

I liked it. I only put in a small amount of sugar and just added little by little. Actually as carrots are already a sweet vegetable, it doesn't need much. The only other thing.....if I put alcohol in a dish, I prefer to flambee it. The sauce tastes much better.

 
Apr 28, 2013

These were so good. I wish I could make them all the time but unfortunately they really have to be for a special occasion if you are watching calories. Delicious.

 
Feb 07, 2015

Delicious. Watch out for the 2' flare up with the bourbon, even if your flame is off. Easy and well worth making. Cayenne adds perfect heat and dimension.

 
Mar 27, 2014

They are great, but what isn't with all that butter. I do not use cayenne pepper, or black pepper, but I do use dried Basil. Like John said, not a dish for everyday, but once in awhile is really great.

 

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Nutrition

  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 411 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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