• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Holidays » Easter » Bourbon Glazed Carrots

Bourbon Glazed Carrots

By Valerie · March 19, 2015 · Updated April 16, 2018 6 Comments

SD Side Dish H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

These buttery, booze spiked carrots are absolutely spot-on perfect to spruce up any holiday or special occasion menu.

Bourbon Glazed Carrots

There are not many things that smell better than butter, brown sugar, and bourbon simmering away on the stove. It’s a homey, mouth-watering, appetite provoking aroma that will draw people from all of the nooks and crannies of your house into the kitchen to find out what’s cookin’.

Truth.

Bourbon Glazed Carrots

This is my version of a recipe from the one and only Ree Drummond, aka The Pioneer Woman. It just so happens to be the first of her recipes I’ve shared and I honestly have no idea how that is possible. I can assure you there will be more to follow.

While roasting is my go-to method for cooking veggies on an average night, these carrots make a lovely holiday side. I served them with our Thanksgiving turkey and they’d be equally delicious with a nice cut of beef or your Easter ham. A few of you spied them on the plate with my Skillet Braised Pork Chops awhile back and asked for the recipe and I’m happy to oblige. I strongly believe in boozy carrots for all!

Bourbon Glazed Carrots

People will go nuts for them. Confirmed veggie haters will ask you for the recipe. Your family will beg you to make them again and again. Zombies will rise from their graves and pound on your doors and windows until you offer up these sweet, butter and booze glazed carrots.

Okay, that last thing probably won’t happen (I believe zombies prefer human flesh) but the other things – definitely going to happen.

A zombie reference in a post about a sweet, spring-inspired side dish. Sheesh. I think I need a nap…or a vacation…definitely a vacation.

Jim Beam

Have you met Jim? I always have a bottle of Jim Beam in my pantry. I don’t drink the stuff but use it in all my recipes that involve bourbon, including this one.

Bourbon-Glazed-Carrots

You’ll need about 11 or 12 carrots, peeled and sliced on the diagonal. Toss them in a couple of tablespoons of melted butter over high heat. You’ll need to cook these for a good 6 to 8 minutes, until they are just beginning to get a little bit tender and nicely browned.

Bourbon Glazed Carrots

Transfer the browned carrots to a bowl and set them aside for now.

Bourbon Glazed Carrots

Time to put good old Jim to work. Reduce the heat to medium and slowly add the bourbon. Cook and stir to deglaze the pan. The bourbon will  reduce down quite a bit within a few minutes.

Bourbon Glazed Carrots

Butter time! Add 5 tablespoons.

Bourbon Glazed Carrots

Add 1/3 cup light brown sugar and stir to combine all this goodness.

Bourbon Glazed Carrots

Add the browned carrots to the sauce. Bring everything to a good simmer then reduce the heat to low, cover the pan, and simmer until the carrots are fork tender. This should take only about 3 or 4 minutes. Season them with a little salt and fresh ground pepper and brighten up the dish with some chopped, fresh chives.

And, that friends, is all there is to it! I hope you give them a try. They are truly fabulous!

Glazed carrots topped with chives in a skillet with sauce.

Bourbon Glazed Carrots

4 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 to 8 servings
Author: Valerie Brunmeier

Ingredients

  • 11 or 12 carrots 2 to 2-1/2 lbs., peeled and sliced slightly on the diagonal into 1-1/2" pieces
  • 7 tablespoons butter divided
  • 1/2 cup bourbon I used Jim Beam
  • 1/3 cup packed light brown sugar
  • Salt and fresh ground pepper to taste
  • 2 tablespoons chopped fresh chives

Instructions

  • Melt 2 tablespoons butter in a large skillet or saute pan over high heat. Add chopped carrots before butter begins to brown. Saute carrots for about 6 to 8 minutes, stirring occasionally, until browned and beginning to get tender. Transfer carrots to a dish and set aside.
  • Return the pan to the heat and reduce heat to medium. Add bourbon and cook, stirring to de-glaze the pan. It will reduce quite a bit and almost disappear. Add remaining 5 tablespoons butter to pan and the brown sugar. Stir to combine and then add browned carrots and bring to a good simmer. Reduce to low, cover pan, and cook for another 3 or 4 minutes or until carrots are fork tender.
  • Season with a little salt and pepper, transfer to serving dish, and garnish with chives. Delicious!!!!!
  • Adapted from The Pioneer Woman
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Categories: Easter, Holidays, Recipe, Side Dish, Thanksgiving, Vegetables

< Previous
Next >

You May Also Like...

Glazed chicken on rice with a slice of pineapple in a white bowl. Grilled Hawaiian BBQ Chicken
A man and his son holding a soccer ball kneeling on grass. A Look Back From The Waiting Room
A bowl of pasta salad with olives, cheese, and pepperoni. Pizza Pasta Salad
A bowl filled with pasta and chicken topped with tomatoes. Chicken Caprese

Reader Interactions

Latest Comments
Skip to Comment Form
  1. owl says

    March 20, 2019 at 2:29 pm

    Absolutely perfect recipe!!

    Reply
  2. Kim says

    June 29, 2018 at 6:25 pm

    The carrots were a big hit. Followed recipe according to what was written. Used multi colored baby carrots and it made for a lovely looking dish. I have extra glaze left over and all I can think about is using it on my homemade vanilla bean ice cream and top with chopped pecans and whipped cream. Yum. Thanks for sharing your recipe.

    Reply
  3. G. Stokes says

    March 10, 2018 at 10:18 am

    This recipe sounds delicious and I am going to try it! Meantime, for anyone who doesn’t want to use bourbon in their recipe, I have another great way to make glazed carrots using unsalted butter, a touch of nutmeg and to sweeten I use a couple tablespoons of apricot jam. First I cook the carrots partially through in a little water then add the rest of the ingredients to simmer till done. Salt as needed. Your recipe sounds great and I am going to make it tonight with some pork chops!

    Reply
  4. Brian says

    February 17, 2018 at 6:02 am

    4 stars
    These came out good. The only thing I found tricky was trying to sauté the carrots on high heat. They tended to burn very quickly until I reduced the heat to medium. I did not add as much butter as called for with the brown sugar as I found it was not necessary. There was plenty of glaze with half the butter.

    Reply
  5. Cindy says

    November 19, 2016 at 11:36 am

    Do you taste a lot of bourbon? I don’t want it to over take the dish.

    Reply
    • Valerie says

      November 19, 2016 at 12:45 pm

      The alcohol mostly cooks off and what is left is just the flavor essence of the bourbon combined with butter. We find this to be very agreeable but if you dislike the flavor of alcohol in a dish, I wouldn’t recommend this one for you.

      Reply

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Soups and Stews

A ladle scoops up beef stew from a pot.
Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.
A close up, over the top image of Hamburger Stew in a Dutch oven.
A ladle scoops some beef stew from an Instant Pot.
A mug filled with ham and bean soup.

St. Patrick’s Day!

Slices of corned beef, carrots, and cabbage in a bowl with a bottle of Guinness.
A ladle scoops up some stew from a pot.
The Snakebite (Guinness and Pear Cider Cocktail)
Slow Cooker Corned Beef and Cabbage
Corned beef with sauteed cabbage on a black plate.
A close up of Colcannon Potatoes topped with bacon and green onions.
Corned beef, cabbage, potatoes and carrots on a white plate.
A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.