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–+ servings
Black non stick skillet with glazed sliced carrots.
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4.47 from 43 votes

Brown Sugar Glazed Carrots with Bourbon

These brown sugar glazed carrots with bourbon could be mistaken as candy, they're so irresistible! Great for holiday meals but easy enough for every day, too.
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Sides & Vegetables
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

  • 5 medium carrots, cut into ¼ -inch slices (about 3 cups sliced carrots)
  • 1 teaspoon olive oil
  • ½ teaspoon kosher salt
  • ¼ cup water
  • 2 tablespoons bourbon or whiskey
  • 1 tablespoon butter
  • 1 tablespoon dark brown sugar (light brown sugar is okay, too)
  • 1 pinch cayenne (or up to ⅛ teaspoon)
  • flaky sea salt (optional garnish)

Instructions

  • Heat oil over medium high heat in a medium-sized skillet. When oil is hot, add carrots and salt, and sautéed for 5 minutes, stirring just once. The carrots should be lightly browned.
    5 medium carrots, cut into ¼ -inch slices , 1 teaspoon olive oil, ½ teaspoon kosher salt
  • Reduce heat to medium, carefully add ¼ cup of water (watch out for steam!), cover and cook for 5 more minutes.
    ¼ cup water
  • Remove cover and if water has not evaporated, continue to cook, stirring frequently, until water evaporates. Carrots should be fork tender at this point, but if they are not, continue to cook, stirring frequently, until they are tender.
  • Add bourbon and cook until reduced, about 2 minutes, stirring frequently.
    2 tablespoons bourbon or whiskey
  • Reduce heat to low and add butter, brown sugar, and cayenne. Stir to combine. Cook until butter is melted and sugar no longer looks grainy, 1 to 2 minutes. Keep on warm until ready to serve.
    1 tablespoon butter, 1 tablespoon dark brown sugar, 1 pinch cayenne
  • Serve hot, topped with flaky sea salt if desired.

Video

Notes

  • No alcohol: You can easily make this recipe without bourbon or whiskey. The glazed carrots are really delicious either way. 
  • Variations: Omit the cayenne if you don't like spice. You can use a natural sweetener, such as honey or maple syrup instead of brown sugar, if you prefer.
  • Increase yield: The recipe can be doubled as long as you have a large enough skillet for browning the carrots. If you don't, consider roasting the carrots first, then finishing them up in a skillet with the bourbon, butter, and brown sugar to glaze them. 
  • Make ahead: To get a head start, peel and slice the carrots a day or two in advance and refrigerate them until you're ready to cook them. The carrots can also be completely made ahead and refrigerated; reheat in a skillet or the microwave.

Nutrition

Serving: 0.75cup | Calories: 94kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 367mg | Potassium: 250mg | Fiber: 2g | Sugar: 7g | Vitamin A: 12836IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 0.3mg

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