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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
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 6077 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...
3/17/2015
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 work...
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...
4/28/2013
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.
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!