Skip to Content

Do Your Carrots Have a Drinking Problem?

Do your carrots have a drinking problem?

Sauced, are they?

Mine do and are.

HANG ON! Don’t leave me yet!

These delicious Drunk Carrots have been a staple on our Thanksgiving table since the very first time I tasted their delicious drunk orangy goodness and fell into a Hallelujah stupor.

Do Your Carrots Have a Drinking Problem?

With four main ingredients, this simple recipe includes carrots, butter, brown sugar and whiskey, with the alcohol burning away, leaving behind a rich earthy depth to an otherwise ordinary side dish.

How could you say no to that?!


[Tweet “What’s Thanksgiving Without a Drunk (Carrot)?!”]

FYI for new cooks or for my Baptist friends: the alcohol evaporates during cooking, leaving behind the sinful flavors, yet no alkeehol.

No worries; no one will be actually imbibing.

Also, if you don’t want a big ol’ bottle of whiskey hanging ’round afterwards, just ask one of your Catholic friends to bring you a small portion from their giant stash for cooking.

We’re helpful like that!


To the recipe!!

Drunk Carrots


1 stick butter, divided

2 pounds (to 3 pounds) carrots, peeled and cut into thick circles

1/2 cup whiskey (I used Maker’s Mark 46 for a complex flavoring)

3/4 cups (to 1 cup) brown sugar

1/2 teaspoon (to 1 tsp) salt

freshly ground pepper, to taste


Melt 1 tablespoon butter in a large skillet over high heat.

Add carrots in two batches, cooking for 60-90 seconds each batch.

Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds.

Reduce heat to medium, and add remaining butter.

When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet.

Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately.


Source: Pioneer Woman’s Whiskey-Glazed Carrots

Happy cooking, y’all!

Do Your Carrots Have a Drinking Problem?

Share It!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jodie Fitz

Tuesday 9th of October 2018

LOL - LOVED your intro! THANK YOU for sharing at last week's RTT party. These look scrumptious. Hope to see you at this week'a party:

Patti Tucker

Tuesday 9th of October 2018



Monday 8th of October 2018

OK, going to have to try these! They sound like my kind of vegetables!

Patti Tucker

Monday 8th of October 2018

Lol - mine too!


Monday 1st of October 2018

I'm not a carrot fan--sauced, boozed or even just plain buttered. But i clicked onto your sour cream succhini bread. That's one I'm going to try. I love zucchini bread--so does my family. be fun to see if they like this new twist. [ will be tough to get by the two vegans. I've been making their zucchini bread with flax seed instead of egg. not as bad as it sounds.]

Patti Tucker

Tuesday 2nd of October 2018

I feel ya on the carrots. Felt the same until I tried these - converted!

The zucchini bread is one of our favs (come on - SOUR CREAM!). Hope you can modify enough!

This site uses Akismet to reduce spam. Learn how your comment data is processed.