Whiskey-Glazed Carrots
Our January Supper Club dinner theme was Booze. We each picked a different type of alcohol to cook with, and the results were absolutely delicious!
Whiskey, butter and brown sugar are reduced to give these tender carrots a shiny, delicious glaze.
These carrots were sweet and delicious. They were simple to prepare, the only caveat being that the glaze took much longer than 5 minutes to reduce. I had a feeling it would – there’s no way all that liquid is going to cook down into a glaze in such a short time.
This would be a great side dish to go with pot roast, chicken or pork. And it’s a great way to use up any extra carrots you have hanging out in the fridge.
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 cup Jack Daniels Or Other Whiskey
3/4 cups (to 1 Cup) Brown Sugar
1/2 teaspoon (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste
See The Pioneer Woman for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Chris
This looks great, and easy to make. I made grown up Rice Krispie squares for Xmas with bourbon and caramel and sea salt. Am sure it is “safe” for kids too, can hardly taste the liquor.