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Chef John's Bourbon Glazed Carrots

Rated as 4.66 out of 5 Stars

"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

25 m servings 292 cals
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 292 calories; 15.7 g fat; 26.7 g carbohydrates; 1.6 g protein; 41 mg cholesterol; 411 mg sodium. Full nutrition

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Reviews

Read all reviews 49
  1. 65 Ratings

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Most helpful positive review

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 ca...

Most helpful critical review

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 ...

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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 ca...

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 ...

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 ...

I used two 12 oz bags of frozen crinkle cut carrot coins and the same amount of all other ingredients as listed in the recipe. I thawed carrots first, then followed the rest of the directions. S...

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 a...

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 work...

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.

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.

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 real...