Whiskey Glazed Carrots

EAT YOUR CARROTS!! Who didn’t hear that when they were seven?  I did.  And most of the time, I would.  The old trick of feeding it to the dog under the table didn’t work for me because we did not have pets in the house.  A dog’s place was in the yard.

Generally, carrots are a Ho-Hum vegetable.  There is nothing exotic about them.  Their claim to fame is being recognized as Bugs Bunny’s favorite food that he often kept in a cigar holder in the breast pocket of his “Suit”.  Other than that, they are orange, sweet and extremely good for you.

I get sick of steamed carrots.  I get tired sometimes of the carrots in pot roast.  Sure, they are good, but one can only eat pot roast but so much.  So I became determined to get some sort of cool variation going with them.  This was the end result.  I used to steam carrots and then toss them in butter.  Good but boring.  I then came up with idea of adding brown sugar to them to make “Sweet Carrots”.  But being a foodie, I still wasn’t satisfied.  Then I came up with the idea of a whiskey glaze.  The sourness of the whiskey adds an interesting flavor to the sweetness of the brown sugar.

I don’t drink whiskey or any alcohol for that matter, but I love the flavor element spirits, beer and wine can add to a dish.  So enjoy.  And don’t worry……. you’d have to eat about 20 lbs of these to get a buzz.

Whiskey Glazed Carrots
  • 1.5 pounds raw carrots (peeled and sliced into coins)
  • 2 tablespoons brown sugar
  • 2 tablespoons butter (we use Earth Balance soy-free dairy-free buttery spread)
  • 1/2 ounce whiskey
  • 1.4 teaspoon salt
  • 1 tablespoon oil
Cooking Directions:

(NOTE: It is imperative that you have all ingredients pre-measured and ready to use. You must move quickly and monitor heat to ensure that the pan does not get too hot. An overly hot pan will cause brown sugar and butter to burn and will ruin the dish.)
    1. Steam or boil raw carrots until tender. Drain and set aside to cool.


  • Heat large non-stick skillet (I use a 12-inch skillet) over medium heat. As pan is warming to temperature, add butter and oil. (NOTE: If you add butter to an already hot pan it will immediately turn brown and result in a scalded taste and terrible appearance. By adding the small amount of oil, you increase the smoke point of the fat in the butter and further prevent burning.)



  • Immediately after butter/oil mixture is melted, add brown sugar. Using the back of a wooden spoon, spread brown sugar evenly in the butter.



  • Add whiskey. As soon as whiskey is added, the pan will sizzle loudly.



  • Add carrots and toss in glaze. Season with salt and remove from pan immediately.


Recipe URL: http://recipeseo.com/recipe/Jrjd5

Family ratings:
Rating scale
1 star – Feed it to the dog
2 stars – Surprise your neighbor
3 stars – Definite keeper
4 stars – Looking forward to leftovers
5 stars – Clean plate and nap time!  Are there enough ingredients left to make it again soon?
The Chef – 5 Stars
The Lucky Wife – 5 Stars
The Well-Fed Son (4 years old) – 5 Stars
The Well-Fed Daughter (6 months old) – Mommy’s Baby Girl (5 Stars)
*Rate it yourself in the comments!


This recipe has been shared at Foodie Friday, Meatless Mondays, Tuesday Night Supper Club, Melt in Your Mouth Monday and Recipe Roundup.  Visit these blogs for more delicious recipes!


About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.


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