Bourbon Glazed Carrots
This dish combines the earthy sweetness of fresh carrots with the bold, smoky notes of bourbon, creating a delightful side that pairs beautifully with a variety of entrees. Inspired by Southern culinary traditions, this recipe transforms humble vegetables into a sophisticated treat.
Equipment
- 12-inch non-stick skillet with lid
- Vegetable peeler
- Sharp chef’s knife
- Wooden spoon or silicone spatula
- Cutting board
Ingredients
- 1 pound fresh carrots preferably organic, about 450g
- 2 tablespoons unsalted butter 28g
- ¼ cup bourbon a good quality brand, 60ml
- 2 tablespoons brown sugar packed, 25g
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper freshly ground
Instructions
- Peel and slice the carrots into ¼-inch (6mm) thick rounds. Try to keep the slices uniform so they cook evenly.1 pound fresh carrots
- In a large skillet, melt the butter over medium heat until it starts to foam and develop a nuttiness, about 2 minutes.2 tablespoons unsalted butter
- Add the sliced carrots to the skillet. Toss to coat in the butter, and cook for about 5 minutes, stirring occasionally, until they begin to soften. Ensure even cooking by distributing them in a single layer.1 pound fresh carrots
- Pour in the bourbon (if cooking over a gas flame, remove the skillet from the burner first to avoid flare-ups). Return to medium heat and let the alcohol cook off for a full 2 minutes, stirring occasionally, until the harsh smell disappears.1/4 cup bourbon
- Stir in the brown sugar, vanilla extract, salt, and pepper. Toss until the carrots are evenly coated in the glaze.2 tablespoons brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Reduce the heat to low and cover the skillet. Let the carrots simmer gently for about 15 minutes, stirring occasionally, until they are fork-tender.
- Uncover and continue to cook for an additional 1-2 minutes, allowing the glaze to caramelize slightly and adhere to the carrots. Look for a rich, shiny finish.
Notes
Storage: Refrigerate in an airtight container for up to 2 days. Do not freeze — carrots turn soft and watery after thawing.
Reheating: Warm in a skillet over medium-low heat with 1 tablespoon of water, covered, for 3-4 minutes. Uncover and stir for 1 minute to restore the glaze. Microwave works in a pinch (2 minutes, covered, stir halfway).
Substitution: For a non-alcoholic version, replace the bourbon with an equal amount of apple cider or apple juice. The glaze will be lighter but still sweet and sticky.
Spice Variation: Add a pinch of cayenne pepper with the brown sugar for a subtle heat that complements the sweetness.
Pro Tip: Let the bourbon cook off for a full 2 minutes before adding sugar — this removes the harsh alcohol bite and concentrates the caramel-like flavour.
Nutrition
Serving: 1servingCalories: 157kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 372mgPotassium: 376mgFiber: 3gSugar: 11gVitamin A: 19120IUVitamin C: 7mgCalcium: 45mgIron: 0.4mg
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