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.
These little meatballs are always a huge hit at parties and holidays. They are the perfect mix of sweet and spicy and there is no way you’ll be able to eat just one! If you’re feeding a smaller crowd, you can easily halve this recipe and yield the same delicious results. If you’re short on time you can use a bag of frozen cocktail meatballs however, to achieve the best results, make them from scratch. Homemade meatballs are so easy to make and they have a VERY noticeable taste and texture difference from their frozen counterparts. You can use whatever homemade meatball recipe you normally use, just be sure to roll them smaller so they are cocktail size.
Also, a good whiskey will make for an extra good sauce so choose something that you would drink on its own. Don’t run out and buy some expensive bottle of whiskey just for this recipe however, also realize that the $5 bottle you have on hand might not make for the smoothest, richest flavor. I’ve used a few different whiskeys for this recipe but my personal favorite is Tullamore Dew. It has a really nice, well rounded flavor and it really makes the sauce sing!
- 2 lbs cooked cocktail meatballs, preferably homemade
- 1/2 – 3/4 c whiskey
- 1 1/2 c ketchup
- 1 1/4 c brown sugar
- 1/2 c water
- 2 tbs Worcestershire sauce
- 1 tbs spicy mustard
- 1 tsp salt
- 1 tsp ground black pepper
Combine all of the ingredients in medium sized saucepan and bring to a low boil. Lower the heat to medium low and let simmer slowly until the sauce is thickened. About 20-25 minutes.
Adjust your seasonings to taste, if you prefer a very spicy sauce then add a little extra black pepper. Also, if you like a stronger whiskey flavor, add the full 3/4 cup of whiskey however, you can cut it back to the 1/2 cup if you prefer.
Once the sauce is thickened add the cocktail meatballs and heat them through. Allow them to lightly simmer in the sauce mixture for 40-45 minutes so that they have a chance to absorb all of the flavors of the sauce. Don’t let them go too long or the meatballs will become mushy and fall apart. Serve hot.
**NOTE** – These meatballs can be made in advance, they are even better the next day after they’ve had a chance to sit in the sauce overnight. To reheat the meatballs just place them in a saucepan over medium low heat until they are nice and warmed through. Give them a few gentle stirs during reheating so that they warm evenly and don’t burn.