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.