Bourbon Glazed Carrots

4.91 from 10 votes

These buttery, Bourbon Glazed Carrots are the perfect side dish to spruce up any holiday or special occasion menu. They're cooked in a skillet on the stovetop with an irresistible brown sugar-bourbon glaze.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Servings: to 8 servings

Calories: 260kcal

Author: Valerie Brunmeier

Ingredients

11 or 12 carrots 2 to 2½ pounds, peeled and sliced slightly on the diagonal into 1½-inch pieces
7 tablespoons butter divided
½ cup bourbon whiskey I used Jim Beam
⅓ cup light brown sugar packed
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh chives

Instructions

Melt 2 tablespoons butter in a large skillet (cast iron is best) or sauté pan over HIGH heat. Add the chopped carrots before the butter begins to brown and cook for about 3 to 4 minutes, stirring occasionally, until browned. Transfer the carrots to a dish and set aside.
Return the pan to MEDIUM. Add the bourbon and cook, stirring to deglaze the pan. It will reduce quite a bit and almost disappear. Add the 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 the pan, and cook for another 3 to 5 minutes, or until the carrots are beginning to get fork tender.
Remove the lid and season with a little salt and pepper. Continue to cook until the carrots are fork tender and the glaze has thickened, 3 to 4 minutes more. Transfer to serving dish and garnish with chives.

Notes

Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

Nutrition