Best Whiskey Glazed Carrots Recipes

WHISKEY-GLAZED CARROTS

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.

GLAZED CARROTS WITH IRISH WHISKEY AND GINGER

Steps:

• Combine sugar, pepper and salt. Set aside.
• Heat the oil and half of the butter in a large skillet. Add carrots in a single layer and sprinkle with sugar mixture. Cook over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce heat if necessary. When slightly browned on both sides, transfer to a plate.
• Clean skillet with paper towels. Add the ginger and cook over medium-high heat for 1-2 minutes, until golden. Add to the carrots on the plate.
• Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy. Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
• Serve immediately.

MAPLE WHISKEY GLAZED CARROTS

Steps:

• In a small saucepan over medium heat, combine the mustard, salt, pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes.
• Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy. Set aside but keep in a warm place.
• Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, for about 5 minutes. Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat.

PIONEER WOMAN'S WHISKEY GLAZED CARROTS

Steps:

• Sauté carrots in 1 TBS butter over medium heist for 90 seconds per batch. Remove from skillet. Add whiskey, cooking for 30 seconds. Add remaining butter. When melted, sprinkle sugar atop and stir in carrots until coated. Cook 5 minutes covered. Uncover and add salt n pepper. Cook another 5 minutes until glaze is thick. Sprinkle with chopped chives if desired.

WHISKEY GLAZED CARROTS

Steps:

• Melt 1 tablespoon butter in large pan over high heat.
• Add carrots in a few batches, cooking each batch for about a minute and a half. Don't overwhelm the pan. Remove from pan.
• Pour whiskey and allow to evaporate for 30 seconds. Reduce heat to medium and add remaining butter.
• When butter melts, add brown sugar and stir together.
• Add carrots to pan, cover and cook for 5 minutes.
• Remove lid, add salt and pepper.
• Continue cooking until glaze is thick and carrots are at desired tenderness (about 5 minutes).
• Place carrots on a serving platter and drizzle remaining glaze over the top.
• Serve hot with green onion slices on top.