Best 5 Bourbon Carrots Recipes

BOURBON GLAZED CARROTS

Steps:

• Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
• Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.

HONEY -BOURBON GLAZED CARROTS

Steps:

• Combine all ingredients in a large heavy skillet over medium high heat.
• Cook until carrots are tender and liquid has turned into a glaze, about 10 minutes, stirring frequently.
• Season to taste.

CHEF JOHN'S BOURBON GLAZED CARROTS

Steps:

• Melt butter in a heavy skillet over medium-high heat.
• When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
• Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
• Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
• When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
• Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.

BOURBON CARROTS

Steps:

• In a large saucepan, bring water to a boil; then add carrots, white sugar and salt.
• Return to a boil and cook for 5 minutes or until tender.
• Melt butter and brown sugar in a large skillet over medium-high heat.
• Stir in carrots and cook, stirring occasionally, 2 to 3 minutes.
• Add bourbon and cook, stirring occasionally for 3 more minutes.
• Garnish if desired.

BOURBON GLAZED CARROTS

Steps:

• 1. In large skillet over medium high heat melt butter. Add carrots and cook until they begin to brown on the edges; stirring frequently. Approximately 7-8 minutes.
• 2. Remove pan from heat and carefully add whiskey. Return pan to heat and cook until whiskey is almost completely gone; approximately 3 minutes. Stir frequently.
• 3. Sprinkle with brown sugar, cinnamon and cayenne. Continue cooking until carrots are tender; stirring frequently. Raise heat to medium high for last minute to thicken glaze. Salt and pepper to taste. Sprinkle with pomegranate seeds and serve.