Bourbon Glazed Carrots
Carrot slices are glazed in a mouthwatering bourbon glaze with a mild touch of heat from cinnamon and cayenne and topped with beautiful pomegranate seeds. It makes for the perfect holiday or dinner party side dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Side dish
- Method: Stove top
- Cuisine: American
Ingredients
- 1/2 cup butter
- 2 lbs carrots peeled and cut into bite-size pieces
- 1/2 cup whiskey
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- Sea salt and black pepper
- 2/3 cup pomegranate seeds for garnish
Instructions
- In a large skillet over medium-high heat, melt the butter. Add carrots and cook until they begin to brown on the edges, stirring frequently. Approximately 7-8 minutes.
- Turn off the heat and carefully add whiskey. Let the fumes dissipate for 1-2 minutes. Turn the heat to medium-low and cook until the whiskey is almost completely gone approximately 3 minutes. Stir frequently.
- Sprinkle with brown sugar, cinnamon, and cayenne. Continue cooking until the carrots are tender, stirring frequently. Raise heat to medium-high for the last minute to thicken the glaze. Season with salt and black pepper to taste. Sprinkle with pomegranate seeds and serve.
Notes
-
- Either salted or unsalted butter is fine. Unlike baking, this recipe has a little wiggle room in it.
- Always peel your carrots, so they have that beautiful vibrant orange color.
- Try to slice them in uniform size, so they cook at the same rate and are easy for your guests to eat.
- Be very careful and turn off the flame and add the whiskey as fumes from the alcohol can ignite.
- Pomegranate seeds are absolutely beautiful and perfect with this dish, but if you can not find them, then you can top the carrots with parsley, fresh chives, sprigs of fresh thyme, pecans, pine nuts, or walnuts.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.