Bourbon Glazed Carrots
Bourbon Glazed Carrots
Hey, yo! Carrots got a drankin' problem, y'all. I love you, man! Yes, drunken carrots, we love you, too.
I first heard of these 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.
While I first heard of these as a holiday side, I think you will agree with me (once you taste them) that they're good for any ol' day.
Whiskey Or Bourbon Carrots?
We should talk about this since most folks think that whiskey and bourbon are the same. They are very similar, but the main difference is this:
Whiskey And Bourbon Are Not The Same, But All Bourbon Is A Type Of Whiskey.
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Whiskey is distilled spirits made from fermented grain mash and aged in wooden barrels. It is produced worldwide and varies in style, ingredients, and production methods.
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Bourbon is a specific type of American whiskey with strict legal requirements. Here are the musts:
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Made in the United States.
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Contains at least 51% corn in the mash bill.
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Aged in new, charred oak barrels.
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Distilled at no more than 160 proof and entered into the barrel at no more than 125 proof. (WOW!)
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Bottled at at least 80 proof with no added flavors or coloring.
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Bourbon has a distinctly sweet, full-bodied flavor, that is different from other whiskies.
Tl;dr: bourbon is a kind of whiskey, but not all whiskey qualifies as bourbon.
Drunk Carrots
As you can see, it's a matter of choice. And honestly, while we know the difference between whiskey and bourbon, those two words are used interchangeably here (THE HORROR!) Use what ya like.
Drunk carrots - as as some call them: drunken carrots - are amazing no matter the descriptors used!
Maple Bourbon Glazed 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?
This recipe also has brown sugar which lends to the maple notes.
You could use a flavored whiskey for other notes, but, again, you do you.
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!
Bourbon Glazed Carrots
These bourbon glazed carrots are fancy enough for any holiday table, and perfect for every day eats.
Ingredients
- 1 stick Butter, Divided
- 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
- ½ cup Whiskey (I used Maker's Mark 46 for a complex flavoring)
- ¾ cups (to 1 Cup) Brown Sugar
- ½ teaspoon (to 1 Teaspoon) Salt
- Freshly Ground Pepper, to taste
Instructions
- 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.
Notes
Source: Pioneer Woman's Whiskey-Glazed Carrots www.pioneerwoman.com
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 4mgSodium: 219mgCarbohydrates: 32gFiber: 3gSugar: 27gProtein: 1g
Nutrition information isn’t always accurate
Original Post: April 21, 2014 ~ Updated Post: January 19, 2026
There you have it. Whiskey + butter + plus religion = Drunk Carrots!
If you try these Bourbon Glazed Carrots please come back and tell us!
Peace be with you, my brothers and sisters in carrot unity!
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.......
I like the way you think! So scandalous!
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
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!
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. 🙂
LOL! It's all that buttah....and sugah...and WHISKEY!
These sound yum! Off to pin for a meal coming soon, a drink for the carrots and a drink for the cook!
My kinda cook!
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!
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!)
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!
I'm a big fan of raw carrots, but not so much cooked. These were amazing. The whiskey lends to the complexity.
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. 🙂
No shame! No guilt! Just delicious food with some ridiculousness thrown in! (i deem your comment the best of the day...thank you!)
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.
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!
Your posts always make my day. This one, especially. Of course, it's making me drool too. Where did I put my whiskey...
LOL! I love that my posts make your day...who wouldn't love that?! Wait. You misplaced your whiskey? How is that possible?
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.
Hahaha! I love this! You guys are all so funny!
We do love to have some fun here!
Hahahahaha! I've never heard that one before!