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.

GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP

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.

ORANGE-GINGER CARROTS WITH BOURBON

Steps:

• In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until tender to the touch of a fork. Drain off water.
• In a saute pan, over medium-high heat, add butter and sugar. Stir for approximately 3 minutes, or until sugar begins to brown. Add orange juice, ginger and carrots. Simmer for approximately 5 minutes, or until liquids thicken and becomes a glaze.
• Add salt and bourbon and simmer for 1 more minute. Serve immediately.

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.

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.