Bourbon Glazed Carrots

Beth Pierce


These amazing Bourbon Glazed Carrots are cooked up perfect in an extra large skillet in about fifteen to twenty minutes. Friends and family love these sweet veggies. I really enjoy the addition of the bourbon but they are also delicious without it. They are the perfect side dish for grilled steak, stuffed chicken and baked fish. So don’t limit these amazing Bourbon Glazed Carrots just to Thanksgiving and Christmas.


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


  • 1/2 c
  • 2 lb
    carrots peeled and cut in bite size pieces
  • 1/2 c
    whiskey bourbob
  • 1/2 c
    brown sugar
  • 1/4 tsp
  • 1/8 tsp
    ground cayenne pepper
  • 2/3 c
    pomegranate seeds for garnish
  • ·
    salt and pepper to taste

How to Make Bourbon Glazed Carrots


  1. In large skillet over medium high heat melt butter. Add carrots and cook until they begin to brown on the edges; stirring frequently. Approximately 7-8 minutes.
  2. Remove pan from heat and carefully add whiskey. Return pan to heat and cook until whiskey is almost completely gone; approximately 3 minutes. Stir frequently.
  3. Sprinkle with brown sugar, cinnamon and cayenne. Continue cooking until carrots are tender; stirring frequently. Raise heat to medium high for last minute to thicken glaze. Salt and pepper to taste. Sprinkle with pomegranate seeds and serve.

Printable Recipe Card

About Bourbon Glazed Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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