Chef John's Bourbon Glazed Carrots
These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
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!Read More
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.Read More
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.
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.
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. Sprinkled a touch (very light) of ground thyme instead of fresh was only other change. People went crazy last Thanksgiving, and when invited this year, asked if I would please make "The Carrots" again.
On this recipe I added 1Tbsp of grated ginger. It is fabulous with the ginger in it. Love it!
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.
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.
Another excellent Chef John recipe. I swear...save the leftover sauce in the bottom of the dish and serve it warm over ice cream!
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 told over half an hour. Nice taste though, not too sweet.
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'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!
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.
Makes plenty of sauce for 3 lbs carrots - using this amount also helps distribute the sweetness. As others noted, it takes a little longer to sauté the carrots to proper doneness. Very attractive and popular side dish for a holiday dinner. I'd give it 4.5 stars if I could.
My family really enjoyed this when I made it at Christmas, so we did it again at Easter. I keep bees, so I had to put some of my honey in, as well. This is a family go-to now.
These carrots are delicious! They were my family’s favourite dish at Thanksgiving. I added some candied pecans in the last minute of the cook and it turned out great!
I do not like bourbon, or liquor of any kind, but decided to take a chance on this glaze for carrots. It was beyond fantastic. If I could have poured the glaze in a mug and drank it hot, I would have. It is an outstanding recipe and I will definitely be making it again and again for holiday celebrations and special occasions. For those of you who like to play around with ingredients and amounts, I did not and am thankful I stayed true to both the technique and ingredient amounts. Thanks, Chef John!
I made this for Christmas dinner with Chef John's perfect prime rib recipe that I make every year. Wanted something other than string beans so thought I'd give this a try. I followed the recipe exactly on this one, but the bourbon seemed to be overpowering when it was done. The majority of the guests felt the same way and only two of us ate them. I'll make them again but will definitely use less bourbon..They were nicely glazed and I cooked them to the perfect doneness. I'm giving them a 4 because they tasted good, but only if you like bourbon or other whiskey. I may try something different like Grand Marnier the next time, but again, will not use a half cup.
Made at Christmas ! Easy, peasy, par boil your carrots first ! Great side dish and so delicious !
This is delicious! I did not have any bourbon, but used rum, and was just as good!!
These carrots are DELICIOUS! Made the recipe exactly as written - other than reducing the amount of butter just a bit, but this wouldn't have affected the taste. It really is important to try and get the carrots to be all the same thickness, if you want the texture consistent. Ours did vary, despite trying to get them about the same size, so some were softer, and others firmer. We still enjoyed them very much.
Seasoning is good. Takes longer for carrots to tenderize than instructed.
This is an excellent recipe as is, I made no changes and both my wife and Father loved them. I can't wait to try them on my kids when they come home next.
I love this simple recipe and I've made it several times. I have fallen in love with a new addition to my alcohol repertoire, which is Fireball Cinnamon Whiskey-so I change out the bourbon for the whiskey and it gives the dish a delicious taste-try it you won't be sorry.
This is fantastic! I cut the recipe down to two servings, and I did parboil the carrots with some brussles that needed to be used. (I only did that because the BF is not a huge fan of carrots or sprouts....but he is learning) I then followed the recipe, sautéing the vegetables till nice and brown, and it turned out so great! I only had Crown Royal on hand, and we both ate the whole batch! Will definitely do this again!
This is a delicious recipe and I will definitely make it again!
1st time - to much sugar 2nd time - to much butter Good taste, can be flexible with amount of sugar to get your own sweetness level. If to much butter, all glaze stays at the bottom. will do for a third time definitely.
I've made this often and my husband and I absolutely love carrots made this way. This is a keeper! Thanks Chef John!
As a Vegan, I substituted the butter for Earth Balance. This recipe is quick and yummy
These are fantastic. Even though they are considered a "special" occasion food, I will prepare them a lot more often than that! I used Maker's Mark (any bourbon will do but try to avoid the cheap, rot-gut stuff). I also used baby carrots instead of cutting my own.
This was excellent. I used baby carrots because that's what I had. I did not use cheyenne because I don't use it. Just add salt and pepper. But other than that, I followed the recipe exactly. I will definitely make this again.
These were so freaking awesome! I cut the recipe in half, and used baby carrots that I halved, but otherwise followed it as written. I used a good bourbon, and I initially thought it might not be enough, but the glaze cooked down perfectly and the bourbon was just enough. This one is a winner!
wonderful!! I will make again. Very easy. the sauce is excellent. thank you
Great recipes...family loved them.
The carrots tasted like candy! I forgot the paprika and pepper will try next time
Another great use for bourbon from my home state of Kentucky. All you UK Wildcats, UofL Cardinals and any other schools in the state, give this one a try. It is rather sweet but with the mild flavors of chicken or turkey is perfect!
This recipe did wonders for carrots. Balanced sweetness present in other recipes. A definite keeper.
Simple and delicious!
The recipe is wonderful!! The next time I make it I will cut down on the butter, it just didn't reduce as it should have. I will also increase the brown sugar by 1/4 the total called for.
Way too much butter for us, but good flavor otherwise. If I make it again, will reduce butter by half.
So simple, so good, wonderful side dish for mostmeats.
Yum I can feel my arteries clogging :)
Burnt my first batch, second very tasty.
Fabulous! Even though I was only cooking for two people, I made two pounds of carrots thinking there would be leftovers. Wrong! My husband and I ate them all!
Loved these carrots. I added a little extra cayenne pepper which gave it some real tang and cut down on some of the sweetness. Yum.
Use baby carrots
Fantastic. Replaces my old recipe. I used a Tennessee whisky (George Dickel) instead of a bourbon because that's my go to whiskey but of course no one could tell a difference.
Without a doubt these are the best carrots I've ever had.
Turned out great.
Since there were only two of us I made this for the first time with only one pound of carrots. Cut everything in half but, oops, used the full 1/2 cup of bourbon. No complaints! Just a bit more intense flavor. This is a new favorite and will be made often. There just isn’t anything from Chef John that isn’t fabulous. Thanks!!
This was a big hit when I served it at a dinner party for four couples. I had a feeling I’d run out so I added a few more carrots. The glaze was plentiful and absolutely delicious, as written. I forgot to add the herbs, as I brought this dish to a friend and meant to sprinkle fresh herbs over the warmed carrots just before serving. I cannot imagine it would have tasted any better, but perhaps the green leaves would have “dressed it.” This recipe is a Keeper!
the best carrots ever recipe
WOW! I don't care for carrots so I don't make them very often, but I wanted something different for Christmas dinner. My family informed me they want carrots prepared this way all the time. They tasted so good that I may start eating more carrots. I didn't have cayenne so I didn't use it. I also cut down on the butter and bourbon but only because I only made about a pound of carrots and didn't want to overpower the dish. Very good! Thanks Chef John.
Chef John kills it... again! Made this with Rum (the only bourbon we had was a little high-end to put in this #humblebrag) and it turned out delicious. Also used a couple medium whole carrots halved and quartered. You have to be careful not to over-cook the carrots - I was shooting for an al dente and missed. Used a cast iron skillet which made for easy cleanup. This recipe is easy to modify and make any night of the week.
New staple to our Thanksgiving lineup. The carrots take a lot longer to brown than 5 minutes though- depends on the pan you use.
This is the 4th time making it and I absolutely love this recipe.
Exceptional. Followed the recipe without alterations.
Much too sweet for my taste.
Chef John does it again! Amazing as always! I don't even like cooked carrots but I loved these. I made exactly as written. Perfect!
Delicious. I added a little too much brown sugar and not enough bourbon to mine, but they were still great. I have tried a number of Chef John's recipes and they are great and easy to follow. These were the family favorite for Sunday Dinner. I will be making them a little more often than a couple times a year. If my meal ever needs something sweet and another veggie, these will be on the table. Incredibly easy to make, low maintenance dish, and hard to screw it up.
As previous reviews, I will steam the carrots first. The bourbon glaze was outstanding- think I will experiment with this glaze on other foods.
I didn't make any changes to the recipe it was all I expected it to be. It has become our favorite way of cooking carrots. I love it.
These were a hit for my husband and I! Just enough flavor from the bourbon and sweetness from the brown sugar.
I made this for the first time as a Thanksgiving side dish and it got rave reviews. In fact there was no leftovers. I used 3# of carrots and there was plenty of glaze. I will definitely serve this again.
Everyone at the table loved these carrots!
Used original recipe. Big hit at our church potluck. Made 3 lbs of carrots. Nothing left.
This is on my "Favorites" list now. Was A.M.A.Z.I.N.G.!!!!!
Really good. I did leave out the cayenne.
OMG! That's all.
Very tasty. I may try other versions of this concept though. I subbed xylitol for sugar for a lower-carb version, and that may have affected things. Weren't as good as leftovers, as they started to get a bit mushy.
You don't have to love bourbon but there is no alcohol left after the cooking. Very savory and sweet.
My husband has raved and raved about this recipe. From a guy who doesn't like carrots or new things!
I made these for Thanksgiving and they were a hit. I made it exactly as written using baby carrots and we didn't find them too sweet. I did however feel that it may have been too much butter, I would try half the butter next time. When they were done, although they tasted great as-is, I felt as though the bourbon wasn't coming through so I added another 1/2 cup. This is optional and when I make them again i will double the bourbon
Everyone loved them, I'll make them again.
Delicious! Whole family loved it! I did parboil the carrots for 5 minutes before starting the recipe.
I also include the Old Smokey Moonshine, the ground ginger, real vanilla flavor, and white pepper. Use sparingly according to taste.
So, so good! Halved the recipe. Husband really liked. Good way to get your veggies although there is sugar! Made it several times.
Ok. The liquid doesn't ever really all evaporate so water from the carrots is confusing. My husband liked it so much that he ate seconds which, when it comes to vegetables, like never happens. I guess that I'll make it again since it got my husband to eat seconds on vegetables. I made it in a cast iron skillet.
So delicious, even converted a carrot hater! It was a hit.
I used Wild Turkey (all I had!) and it turned out amazing! Thank you!
I found it delicious only change I would make is eliminating the brown sugar and add a little white sugar. I love my carrots bright orange
Served this to my family (one of whom doesn't like carrots) and there was not any leftovers! This will definitely find a place on our table time and again!
This is a delicious side dish, don’t be afraid of the bourbon, it is not a boozy tasting recipe. Do yourself a favor, give it a shot.