Beer Braised Carrots

Mikekey *


Use an inexpensive lager such as Heineken. Serve the expensive stuff in a glass :)


★★★★★ 2 votes

20 Min
35 Min
Stove Top


  • 4 Tbsp
    butter, unsalted
  • 1 tsp
    coriander seeds
  • 1/2 tsp
    caraway seeds
  • 1 1/4 lb
    carrots, peeled and halved lengthwise (12 carrots)
  • 3 Tbsp
    brown sugar, light (packed)
  • 12 oz
    lager beer

How to Make Beer Braised Carrots


  1. Heat a skillet (large enough to hold carrot halves in a single layer) over medium-high heat and add butter.
  2. When butter has melted, add coriander and caraway seeds and toss to coat with the butter. Toast for a minute.
  3. Add carrot halves and toss to coat with the butter. Season with salt and add the brown sugar.
  4. Continue cooking over medium heat until the sugar dissolves and coats the carrots, about 1 minute. Add beer and continue cooking until carrots are tender when pierced with the tip of a knife, 25 to 30 minutes. (If beer cooks down, add a little water to finish cooking.)
  5. Serve immediately.

Printable Recipe Card

About Beer Braised Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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