Bourbon glazed carrots are a classic side dish that balances sweet and savory flavors. Tender carrots are cooked in a simple sauce of butter, brown sugar, and bourbon until they are coated in a rich glaze.
This recipe comes together in about 35 minutes on the stovetop, making it a great option for a weeknight meal or a holiday dinner. The single-skillet method means cleanup is straightforward.
Why You’ll Love Bourbon Glazed Carrots
- Simmering the carrots first in bourbon and butter helps them absorb flavor as they become tender.
- Adding the brown sugar later in the cooking process allows it to thicken into a glaze without burning.
- Finishing with toasted walnuts adds a welcome crunchy texture that contrasts with the soft carrots.
Bourbon Glazed Carrots Ingredients
- Carrots: For even cooking, try to find carrots of a similar thickness. You can use whole carrots you peel and slice yourself, or buy pre-peeled baby carrots to save time.
- Bourbon: Any mid-range bourbon will work well. The alcohol cooks off, leaving a warm, oaky flavor. You do not need an expensive brand.
- Brown Sugar: Light or dark brown sugar can be used. Dark brown sugar will result in a deeper, more molasses-like flavor.
- Walnuts: Toasting the walnuts before adding them is key. It brings out their nutty flavor and makes them crispier.
- Butter: Salted butter is used here, but you can use unsalted. If you do, just add a bit more salt to the dish.
Exact quantities are in the recipe card below.
How to Make Bourbon Glazed Carrots
Step 1: Prep and Sauté the Carrots
Start by peeling your carrots and slicing them into uniform rounds, about a half-inch thick. In a large skillet, melt the butter over medium heat. Add the sliced carrots and the bourbon, stirring to get everything coated.
Step 2: Simmer and Soften
Let the mixture come to a simmer, then lower the heat. Allow the carrots to cook for about 15 minutes, stirring every so often. This step softens the carrots and lets them soak up the buttery bourbon flavor.
Step 3: Glaze and Finish
Now, stir in the brown sugar, salt, pepper, and garlic powder. Turn the heat back up to medium and cook for another 8 to 10 minutes. The sauce will reduce and thicken into a beautiful glaze. Once the carrots are tender, take the pan off the heat and stir in the toasted walnuts. Garnish with chives and serve.
Storage Tips for Bourbon Glazed Carrots
Store leftover carrots in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Expert Tips for Bourbon Glazed Carrots
- To easily toast walnuts, spread them in a dry skillet over medium heat. Cook for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly browned.
- Carrots are done when they can be easily pierced with a fork but still have a slight bite. Be careful not to overcook them into mush.
- If you prefer to cook without alcohol, you can substitute the bourbon with an equal amount of apple juice or chicken broth.
- If you only have unsalted butter, use it and increase the kosher salt to 1 teaspoon.
What to Serve with Bourbon Glazed Carrots?
These carrots are a wonderful accompaniment to roasted chicken, pork loin, or a holiday ham.
Bourbon Glazed Carrots Recipe FAQs
Can I make this recipe without bourbon?
Yes, you can substitute the bourbon with an equal amount of apple juice, orange juice, or chicken broth for a non-alcoholic version.
Can I use baby carrots instead of whole carrots?
Absolutely. Using pre-peeled baby carrots is a great time-saver. You can leave them whole and the cooking time should be similar.
My glaze isn’t thickening. What should I do?
If the glaze seems too thin, make sure your carrots are tender and then increase the heat slightly for a few more minutes. The extra heat will help the liquid evaporate and the sugar caramelize, thickening the sauce.
Bourbon Glazed Carrots
Ingredients
- 2 pounds carrots about 900g
- 1/2 cup salted butter 113g
- 1/2 cup bourbon 120ml
- 1/2 cup packed brown sugar 100g
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup chopped toasted walnuts 30g
- 1 tablespoon chopped fresh chives for garnish, optional
Instructions
- Peel the carrots and slice them into 1/2-inch thick rounds.
- Melt the butter in a large skillet over medium heat.
- Add the sliced carrots and bourbon to the skillet. Stir to coat the carrots evenly.
- Bring the liquid to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, for about 15 minutes, until the carrots begin to soften.
- Stir in the brown sugar, salt, pepper, and garlic powder until the sugar dissolves.
- Increase the heat to medium and continue to cook, stirring often, for another 8 to 10 minutes. The sauce will thicken into a glaze and the carrots should be fork-tender.
- Remove the skillet from the heat and stir in the toasted walnuts.
- Transfer to a serving dish, garnish with chopped chives if you like, and serve warm.
