Go Back
+ servings
Glazed carrots topped with chives in a skillet with sauce.
Print Recipe
4.80 from 5 votes

Bourbon Glazed Carrots

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6 to 8 servings


  • 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


  • 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