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My review
Chef John's Bourbon Glazed Carrots
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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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Ingredients
25 m servings 292Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Melt butter in a heavy skillet over medium-high heat.
- 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.
- Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
- Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
- When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
- Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 7197 Ratings
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Most helpful positive review
4/19/2013
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 ca...
Most helpful critical review
4/23/2013
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 ...
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Newest
4/19/2013
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 ca...
4/23/2013
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 ...
3/28/2014
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 ...
11/18/2015
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...
10/1/2014
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 a...
3/27/2014
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 real...
12/29/2018
On this recipe I added 1Tbsp of grated ginger. It is fabulous with the ginger in it. Love it!
12/16/2018
These were very good, however I found the cooking times way off, at least for me. In the first step it took closer to fifteen minutes, then the second step was about eight to ten minutes. All t...
8/2/2018
Another excellent Chef John recipe. I swear...save the leftover sauce in the bottom of the dish and serve it warm over ice cream!