Bourbon Glazed Carrots - Special Occasion Carrot Side Dish Recipe

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Start by prepping 2 lbs of carrots, choosing loose ones for uniform thickness.

Peel the carrots using a straight peeler, peeling in both directions to save time.

Trim off the tips and tops of the carrots.

Wrap a towel around the edge of the cutting board to prevent sliced carrots from rolling off.

Cut the carrots into slices, making thicker cuts on the tapered end and thinner cuts on the thicker end.

Melt 1 stick of butter in a large heavy skillet over medium-high heat until foamy.

Add the sliced carrots to the skillet and season with salt.

Cook the carrots for about 5-6 minutes until they start to caramelize and the excess liquid evaporates.

Turn the heat down to medium-low and carefully pour in 1/2 cup bourbon, stirring it in.

Cook the bourbon for 2-3 minutes until most of it evaporates and it looks like melted butter again.

Add brown sugar to the skillet and stir to form a bourbon syrup.

Continue cooking the carrots, stirring every minute or two, until they reach your desired tenderness, about 5 minutes.

If the glaze gets too thick and the carrots aren't cooked, add a splash of water; if the carrots are almost tender but there's too much liquid, increase the heat.

Once the carrots are done, add a pinch of cayenne and freshly ground black pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens