Whiskey Glazed Carrots

It is well documented that I am not a fan of raw veggies. My mom and grandmothers caught on to this very quickly and I grew up loving glazed carrots! I still love them today and make them often as a side. I’ve started to really love making a slightly more updated, adult version with these whiskey glazed carrots! They’re my go to side dish when I want something simple and super flavorful.

Sweet carrots have become my favorite veggie in the world. I love their vibrant color, and mild flavor that can go with anything! For these whiskey glazed carrots, I sliced them into thin rounds. That way they would get super tender more quickly.
Carrots are my favorite veggie in the world. I love their vibrant color and mild flavor that can go with anything! They’re so versatile too. They can go savory, like they did in my carrot ginger pancakes. They are also incredible in desserts like my coconut carrot Easter cake! For these whiskey glazed carrots, I sliced them into thin rounds. That way they would get super tender more quickly.
Those carrot rounds were gently boiled in an incredibly flavorful mixture. It was a combination of chicken stock (veggie stock would have worked too), bourbon whiskey, brown sugar, cinnamon and salt. I let all of that reduce completely to become a syrupy glaze that lovingly coated the carrots.
Those carrot rounds were gently boiled in an incredibly flavorful mixture. It was a combination of chicken stock (veggie stock would have worked too), bourbon whiskey, brown sugar, cinnamon and salt. I let all of that reduce completely to become a syrupy glaze that lovingly coated the carrots.
That was all there was to making the whiskey glazed carrots! When it was done, there was excess syrup in the pot. Um, yay! Hello topping for pancakes, waffles, or ice cream!
That was all there was to making the whiskey glazed carrots! When it was done, there was excess syrup in the pot. Um, yay! Hello topping for pancakes, waffles, or ice cream! The amount of syrup leftover depended on the size of the carrots. I had 6 smaller, thinner carrots, which accounted for the excess.
Whiskey Glazed Carrots
I served the whiskey glazed carrots on the side of some steaks and it was perfect. I loved having the sweet side dish on the side of such a savory main course. The whiskey kept the carrots from becoming cloying though. These were such a fantastic upgrade on one of my childhood favorites! Enjoy, friends. xoxo
5 from 1 vote
Whiskey Glazed Carrots
Whiskey Glazed Carrots
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These whiskey glazed carrots are so simple and satisfying as a side! They satisfy the sweet tooth without all of the guilt. 

Course: Side Dish
Keyword: Carrots, Whiskey Glazed Carrots
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 cup chicken or veggie stock
  • 1/2 cup bourbon whiskey
  • 2/3 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 6 whole carrots peeled and sliced into rounds
Instructions
  1. Combine the stock, whiskey, brown sugar, cinnamon and salt in a small pot. Bring it to a low boil over medium heat while you stir it a couple of times. Then add the carrots and let the mixture gently boil together for about 20 minutes. The liquid will reduce to a syrup coating the carrots. Depending on the size of the carrots, there may be excess syrup. Reserve it as a topping for later on ice cream or pancakes sealed in the refrigerator! Serve the carrots immediately when they are done on the side of whatever main course dish you want. They go with anything!
Nutrition Facts
Whiskey Glazed Carrots
Amount Per Serving (1 serving)
Calories 133.6
% Daily Value*
Sodium 300mg13%
Potassium 331mg9%
Carbohydrates 33.4g11%
Fiber 2.6g11%
Sugar 28.1g31%
Calcium 50mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Whiskey Glazed Carrots
Whiskey Glazed Carrots

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14 thoughts on “Whiskey Glazed Carrots”

  1. Now that’s something for my husband, he’s a fan of good whisky.I think I will surprise him with these carrots soon.

  2. I never would have thought of adding a little whiskey to this yummy looking carrot dish. I love that idea. I have always just used butter, brown sugar and cinnamon…what a great addition! pinned

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