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Bourbon/Whisky Glazed Carrots

This is a great little side dish anytime of the year, but somehow always makes it feel a little more like Fall. It plates beautifully alongside a tender cast iron pan seared filet of beef and would compliment any holiday meal. You may use any size carrots, but like my horses, I prefer the large carrots you can purchase with the tops still attached.

Bon appetit!


5 Lg Carrots, peeled

2 T Unsalted Butter

2 T Brown Sugar

1 T Brown Liquor

Salt & Pepper to taste 


In a large stock pot with steamer basket or pan with a trivet, add water to just beneath steamer basket or not above trivet. Over high heat, bring water to a boil. Add peeled carrots and steam until tender, 5-10 minutes depending upon size of carrots. 

Remove carrots & place on sheet pan. 

In medium saucepan over med-high heat, melt Butter; add Sugar, stirring until it begins to foam. Add Brown Liquor, stir and allow to thicken a bit, stirring and shaking pan constantly. 

Pour sauce over steamed carrots. Add Salt & Pepper to taste.

May be served immediately or allow to caramelize a bit more in a warm oven (up to 350 degrees for 5 min, or lower temp if need to hold for longer time until ready to serve). 

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