Recipe by Chef John
"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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carrots, peeled, cut into equal-sized pieces
salt, or more to taste
cayenne pepper, or to taste
freshly ground black pepper to taste
fresh thyme leaves for garnish
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!
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.
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Bourbon Glazed Carrots
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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