Whiskey-Glazed Carrots

“Oh, how I love Glazed Carrots—they’re so easy to make and yield such a delightful and impressive result. Bright, colorful, and scrumptious, they’re equally appropriate for a Tuesday evening dinner by yourself or for an elegant Thanksgiving or Christmas Spread.” — The Pioneer Woman

With a “heads up” from a good friend and fellow foodie, we decided to make these Whiskey-Glazed Carrots as one of our sides for Thanksgiving dinner. Just a word to the wise, as my husband was adding the booze to the pan, huge flames erupted that visually appeared to engulf the range hood (but didn’t) while our guests gasped in amazement, and I nearly keeled over. I was too stunned to take a photo opp…

Once the flames subsided and we assessed there was no damage to the kitchen (or my husband), we proceeded to set the table with the feast and gather around the table. The carrots were a hit so we’ll be making them again, but doing so a bit more carefully when incorporating the whiskey.


Whiskey-Glazed Carrots

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 stick (8 tablespoons) butter
  • 2 lbs. carrots, peeled and cut into 1/2-inch pieces
  • 3/4 cup whiskey
  • 3/4 cup packed brown sugar
  • Salt and freshly ground black pepper
  • 2 sprigs fresh thyme


  1. Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat.
  2. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots.
  3. Pour the whiskey into the skillet, taking care if you’re cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes.
  4. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it’s melted. Stir in the brown sugar and some salt and pepper.
  5. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.
  6. Serve garnished with the remaining thyme sprig.



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