Drunk Carrots

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Carrots got a drankin’ problem, y’all.  I love you, man!  Yes, carrots, we love you, too.

I first heard of whiskey-glazed carrots from a friend after they had made them for Thanksgiving.  I was all: I LOVE butter.  I LOVE whiskey.  I LOVE a tender carrot.  Put all these loves together in one lovely dish, and well, you got you some drunk carrots.

Drunk Carrots


I started concocting my own little recipe in my head: whiskey, butter, carrots.  It’s like I’m an evil genius, or something.  Of course, the Internet is awash with whiskey-fied carrot recipes almost identical to the one I was designing, so I did a little research and discovered that the Pioneer Woman and I have something in common: we see whiskey and think: MORE BUTTER!  Or, is that me and Paula Deen?  Either way, you’re gonna love this recipe.  Hell, I’ll go as far to say that you’ll love this recipe even if you don’t like whiskey with your shoot-em ups!

FYI for new cooks, or for my Baptist friends: the alcohol evaporates during cooking, leaving behind the sinful flavors.  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 your Catholic friends to bring you a small portion from their giant stash for cooking.

Religion humor!

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 Teaspoon) Salt
  • Freshly Ground Pepper, to taste


  1. 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.
  2. 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.
  3. Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
  4. Pour onto a platter and serve immediately.


Source: Pioneer Woman's Whiskey-Glazed Carrots www.pioneerwoman.com


There you have it.  Whiskey + butter + plus religion = Drunk Carrots!

Peace be with you…



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  1. Oh my! These sound delicious and something I think my husband might actually eat! Of course, any vegetable avoiding teenager will absolutely devour this dish, whether they like carrots or not! 🙂 Kind of a sneaky way to get them to eat their vegetables! Hahaha – love it! Now I wonder if sweet potatoes would lend itself to this recipe? Maybe butternut squash? Hmmmm…….

  2. I will try anything to make the taste of carrot better! I may have some whiskey or is that Crown.. aren’t those the same thing? Hmmm

    • Mrs. Tucker says

      I used Crown for Easter’s carrots. Any type of whiskey will work. I can testify they do not taste like carrots. Should work for you!

  3. Leslee Linne says

    I had these at Thanksgiving with your friend and they were the absolute best. I don’t like carrots usually. I was ready for 2nds. 🙂

  4. These sound yum! Off to pin for a meal coming soon, a drink for the carrots and a drink for the cook!

  5. GET IN MY BELLY! I love carrot dishes like this…My Mom makes something similar for Christmas and they just melt in your mouth. Nom Nom!

    • Mrs. Tucker says

      This is honestly the first carrot dish I have found that I liked. I tried modifying the recipe, but after drinking all the whiskey intended for the recipe, I was all: I LOVE YOU, MAN! (thank goodness I’m Catholic and had a full bottle!)

  6. I use alcohol in cooking all the time. The alcohol always evaporates but leaves such a nice flavor. Never would have thought to do this though! Thanks for sharing!

    • Mrs. Tucker says

      I’m a big fan of raw carrots, but not so much cooked. These were amazing. The whiskey lends to the complexity.

  7. I typically bypass recipe posts (they make me feel all the shame and guilt), but I knew that you’d bring an element of fun to your drunk carrots! I couldn’t resist. 🙂

    • Mrs. Tucker says

      No shame! No guilt! Just delicious food with some ridiculousness thrown in! (i deem your comment the best of the day…thank you!)

  8. Hey! Not all of us Catholics are drunks! Some of us are in recovery! Just kidding, I love your posts and your sense of humor.

    • Mrs. Tucker says

      HA! Wait…we’re not?! I love that you’re in recovery, yet you can still see the total ridiculous silliness that I intended. I appreciate your comment and respect your journey. Thanks for the laugh!

  9. Your posts always make my day. This one, especially. Of course, it’s making me drool too. Where did I put my whiskey…

    • Mrs. Tucker says

      LOL! I love that my posts make your day…who wouldn’t love that?! Wait. You misplaced your whiskey? How is that possible?

  10. I love cooking with alcohol. I haven’t tried it with carrots, though I will now. We always have whiskey on hand because we’re Episcopalian and whenever “two or three are gathered together” there’s a fifth.

  11. If I made that, Sweetie and his brother wouldn’t save any for BB!! ; ) BB2U

  12. This is going on the menu for tonight!

    • Mrs. Tucker says

      We had the leftovers (that I actually separated from what we shared so that we could intentionally have leftovers) last night. Yum.

  13. Yummy!! I am always looking for new ways to spice up veggies!! Saw your post over up Pinworthy Project Party! Totally pinning this for later! Thanks for the recipe!
    Gina from Always Savory

  14. Funny name but healthy food.

    Coming from The Anything Goes Linky. Come-by my blog and say hi!

  15. I love carrots in any form and these sound great. Can’t wait to try them.

  16. OK. I pinned these, too. I must have been asleep for part of the past year!


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