Bourbon Glazed Carrots
Sweet carrots are simmered in a buttery bourbon and brown sugar glaze until tender and glossy.
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.
Notes
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.