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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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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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 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.

 
Nov 28, 2013

The recipe is decent although there is either way too much bourbon or bourbon and carrots are not a good pairing. It isn't bad, just kind of strange. I made the carrots exactly as written and will try again though will also make some adjustments. Perhaps use another kind of alcohol or a vegetable broth or reduce the amount of bourbon.

 
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.

 
May 21, 2014

The carrots tasted like candy! I forgot the paprika and pepper will try next time

 
Apr 21, 2014

Great recipes...family loved them.

 

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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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