These bourbon-glazed carrots are the perfect side dish for a holiday dinners or when you are bored of regular carrots.
If you know me, you’ll probably know that carrots aren’t exactly my favorite vegetable, but these sweet, glazed carrots are the exception! Tender carrots in a brown sugar and bourbon glaze that will melt in your mouth with every bite. And the best part? It’s all ready under 30 minutes!
When cooking with bourbon we use Weller Special Reserve. It is a sweeter bourbon and is priced at around $30.00. Other bourbons like Wild Turkey, Bulliet, or Jim Beam work just as well.
Save the high-end bourbons for drinking or old fashioned cocktails! If you want more vegetables cooked in bourbon, check out my candied yams with bourbon.
Ingredient highlights: Carrots
For the best bourbon glazed carrots:
- Whole carrots (peeled and sliced into coins) are ideal. They’re sweeter and have better texture than pre-cut baby carrots.
- Baby carrots work if you’re short on time, but they can be slightly less flavorful. If using them, reduce the boiling time so they don’t get mushy.
Choose bright orange, firm carrots with smooth skin. These are the freshest and sweetest.
Top Tips For Glazed Carrots
Don’t overcook the carrots: You want them tender but not mushy, so check a few minutes before the 20-minute mark.
Glaze consistency: If the glaze looks too thin, simmer for 2–3 minutes longer before adding the carrots. If too thick, loosen with a splash of orange juice.
Balance the sweetness: If you prefer less sweet carrots, reduce the brown sugar by a tablespoon or add a squeeze of fresh lemon juice at the end.
Storage Instructions
Store leftover bourbon carrots in an airtight container and refrigerate for 4 days. I don’t recommend freezing these carrots as it will significantly alter the texture.
Bourbon Glazed Carrots
Tender bourbon glazed carrots tossed in an orange bourbon sauce. Perfect for holiday spreads or having the family over on Sundays.
Ingredients
- 2 lbs carrots, sliced into coins
- 6 tablespoon butter
- ⅓ cup brown sugar
- ⅓ cup orange juice
- 2 oz. bourbon
Instructions
- Boil carrots for 20 mins or until desired tenderness. Drain and set aside.
- Meanwhile, in a saucepan melt butter; stir in brown sugar and orange juice. Cook until it begins to bubble and sugar is dissolved. Remove from heat and immediately stir in bourbon.
- Toss carrots in sauce and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 182mgCarbohydrates: 24gFiber: 5gSugar: 16gProtein: 1g
