CHEF JOHN'S BOURBON GLAZED CARROTS
These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
Provided by Chef John
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 26.7 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 9.8 g, Sodium 410.9 mg, Sugar 19 g
WHISKEY-GLAZED CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots.
- Pour the whiskey into the skillet, taking care if you're cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.
- Serve garnished with the remaining thyme sprig.
BOURBON GLAZED CARROTS
Sweet carrots are drizzled in a warm buttery sauce flavored with bourbon.
Provided by Flipper
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 30m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 121.1 mg, Sugar 12.1 g
GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP
Provided by Guy Fieri
Time 23m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
- In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.
HONEY -BOURBON GLAZED CARROTS
Even friends who aren't fond of cooked carrots have enjoyed this way of fixing them. It's easy, quick, tasty and goes with anything.
Provided by Normaone
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
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SPICY BOURBON GLAZED CARROTS - THE CHUNKY CHEF
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Ratings 3Calories 206 per servingCategory Side Dish
- Add 1 tablespoon of the butter to a large skillet and heat on HIGH heat. Add half of the carrots and cook about a minute. Remove from skillet and add remaining half of the carrots and cook about a minute. Remove from skillet and set aside.
- Add bourbon (carefully - step back a little when you add it), and let cook 30 seconds to let alcohol evaporate. Turn heat down to MED, add remaining 7 Tbsp of butter.
- Add brown sugar and stir to melt it into the butter. Transfer carrots back to skillet, stir to coat carrots in the butter mixture. When mixture is bubbling, cover with lid and cook 5-6 minutes.
- Take off the lid, add salt, pepper, and cayenne pepper (if using), and stir to combine. Keep cooking, uncovered, about 5-7 more minutes or until glaze is thick and syrupy.
BOURBON GLAZED CARROTS - VALERIE'S KITCHEN
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4.8/5 (4)Total Time 20 minsServings 6-8
- Melt 2 tablespoons butter in a large skillet or saute pan over high heat. Add chopped carrots before butter begins to brown. Saute carrots for about 6 to 8 minutes, stirring occasionally, until browned and beginning to get tender. Transfer carrots to a dish and set aside.
- Return the pan to the heat and reduce heat to medium. Add bourbon and cook, stirring to de-glaze the pan. It will reduce quite a bit and almost disappear. Add remaining 5 tablespoons butter to pan and the brown sugar. Stir to combine and then add browned carrots and bring to a good simmer. Reduce to low, cover pan, and cook for another 3 or 4 minutes or until carrots are fork tender.
- Season with a little salt and pepper, transfer to serving dish, and garnish with chives. Delicious!!!!!
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