These are my favorite way to prepare carrots! It’s not only an easy recipe but also full of delicious flavor which makes these carrots a great side dish to almost any meal. They are perfect with a roast chicken, meatloaf or Thanksgiving dinner! This recipe comes from one of my favorite cooks, Ree Drummond who is better known as, “The Pioneer Woman“. Click here to link to her site.
The recipe calls for Jack Daniels Tennessee Whiskey® but really any good whiskey will work well. My personal favorite is Tullamore Dew® which is also what I use in my out-of-this-world Whiskey BBQ Cocktail Meatballs . Also, when I am in a rush and don’t have time to peel a bunch of carrots, I have used the small baby carrots instead. Just grab a paring knife and dice them up into small, thick “pennies”. For an extra kick of flavor, top the finished carrots with chopped chives. Enjoy!
- 1 stick unsalted butter, divided
- 2-3 pounds carrots, peeled and cut into thick circles
- 1/2 cup Jack Daniels® or other whiskey
- 3/4 – 1 cup dark brown sugar
- 1/2 tsp Kosher salt
- ground black pepper, to taste
- chopped chives, optional
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium and add remaining butter. Once the butter melts, sprinkle the brown sugar over the top. Stir together and then add the carrots to skillet. Cover and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
Looking for a quick and easy appetizer to serve at your next holiday get together? You might want to check out these delicious Cranberry Brie Bites. They are perfect for both Thanksgiving and Christmas and are sure to be a hit with all! The original recipe is from the Delish.com website and can be found right here . With just a few simple ingredients you can pull these together in just minutes! If you don’t care for Brie, you can always substitute in a different cheese such as a nice Gruyère which would work wonderful in this recipe.
- 1 tube Pillsbury® Crescent Dough (I use the sheet instead of the rolls)
- Nonstick cooking spray, for pan
- Flour, for rolling out the dough
- 8 oz. wheel of Brie cheese
- 1 cup of whole berry cranberry sauce
- 1/2 cup chopped pecans
- 6 sprigs of rosemary, cut into 1″ pieces.
Preheat oven to 375° and lightly grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch any seams together. Cut into 24 squares. Place squares into muffin tin slots.
Cut the brie into 24 pieces and place one piece inside each of the crescent dough cups. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
Bake until the crescent is golden, about 15 minutes.
Thanksgiving is only a week away so naturally I am beginning to daydream about all of the delicious food I’ll be gobbling up in just a few short days. One dish that is a staple at our Thanksgiving dinner is my Mom’s Sweet Potato Casserole. It’s hands down the BEST I’ve ever had! I don’t even like sweet potatoes but I could eat this yumminess all day long. The sweet pecan topping is really what makes this dish, it adds just the right amount of crunchy sweetness to the potatoes without being too overpowering. It’s perfect! Consider adding this side dish to your menu, I promise you’ll be the star of Thanksgiving if you serve this casserole at your next holiday feast!
For the sweet potatoes
- 3 cups cooked mashed sweet potatoes (from 2 lbs raw OR two 16oz cans)
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs, well beaten
- 1 tsp pure vanilla extract
- 1/3 cup milk
For the pecan topping
- 1/2 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 2 1/2 tsp melted butter
- 1/2 cup chopped pecans
Preheat oven to 350ºF. Combine the mashed sweet potatoes, sugar, butter, eggs, vanilla and milk. Mix well. Spoon into a 2 qt. casserole dish.
Combine the brown sugar, flour, butter, and pecans until well mixed. Sprinkle over the top of the sweet potatoes.
Bake for 20 minutes or until heated through. Makes 8 servings.
**Tip – You can assemble the casserole in advance and bake later. The casserole can be refrigerated uncooked for up to 2 days. Increase the cooking time if baking the casserole directly from the refrigerator**