Pioneer Womans Whiskey Glazed Carrots Recipes

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WHISKEY-GLAZED CARROTS



Whiskey-Glazed Carrots image

Oh, how I love Glazed Carrots-they're so easy to make and yield such a delightful and impressive result.

Categories     Christmas     Thanksgiving     main dish     side dish

Time 25m

Yield 8 servings

Number Of Ingredients 6

1 stick Butter, Divided
2 lb. (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 c. Jack Daniels Or Other Whiskey
3/4 c. (to 1 Cup) Brown Sugar
1/2 tsp. (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste

Steps:

  • Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired. Stick a serving spoon in the mix, and it's time to serve 'em up. And oh, what a wonderful time it is. I gobbled these up 'til I embarrassed myself.And you will, too. I know it.

ROASTED CARROTS WITH VINAIGRETTE



Roasted Carrots with Vinaigrette image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 8

5 pounds carrots, trimmed and peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced

Steps:

  • Preheat the oven to 475 degrees F.
  • Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
  • Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
  • Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

BOURBON GLAZED CARROTS



Bourbon Glazed Carrots image

Sweet carrots are drizzled in a warm buttery sauce flavored with bourbon.

Provided by Flipper

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 30m

Yield 8

Number Of Ingredients 4

2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
¼ cup brown sugar
¼ cup butter, melted
2 tablespoons bourbon, or more to taste

Steps:

  • Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
  • Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 121.1 mg, Sugar 12.1 g

CHEF JOHN'S BOURBON GLAZED CARROTS



Chef John's Bourbon Glazed Carrots image

These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.

Provided by Chef John

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 6

Number Of Ingredients 8

½ cup butter
2 pounds carrots, peeled, cut into equal-sized pieces
½ teaspoon salt, or more to taste
½ cup bourbon whiskey
⅓ cup brown sugar
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
2 sprigs fresh thyme leaves for garnish

Steps:

  • Melt butter in a heavy skillet over medium-high heat.
  • When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
  • Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
  • Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
  • When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
  • Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 26.7 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 9.8 g, Sodium 410.9 mg, Sugar 19 g

HONEY-GLAZED CARROTS AND PARSNIPS



Honey-Glazed Carrots and Parsnips image

Make these honey-glazed carrots and parsnips for a savory-sweet holiday side dish. It'll pair perfectly with anything you've cooked up for Thanksgiving or Easter.

Categories     Christmas     Easter     Thanksgiving     comfort food     dinner     side dish

Time 40m

Yield 8-10 servings

Number Of Ingredients 8

1/4 c. olive oil
2 lb. carrots, peeled and cut into sticks (about 1/2 inch thick)
2 lb. parsnips, peeled and cut into sticks (about 1/2 inch thick)
2 tsp. kosher salt
Black pepper, to taste
2 tbsp. salted butter
1 tbsp. chopped fresh thyme, plus more for topping
3 tbsp. honey

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the carrots, parsnips, salt and pepper and toss to coat. Cook, gently tossing occasionally, until the carrots and parsnips are tender and golden in spots, 15 to 20 minutes.
  • Reduce the heat to low and add the butter, thyme and 2 tablespoons honey. Toss until the butter is melted and the vegetables are well coated, 2 to 4 minutes. Transfer to a serving platter, drizzle with the remaining 1 tablespoon honey and top with more thyme.

WHISKEY-GLAZED CARROTS



Whiskey-Glazed Carrots image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

1 stick (8 tablespoons) butter
2 pounds carrots, peeled and cut into 1/2-inch pieces
3/4 cup whiskey, such as Jack Daniel's
3/4 cup packed brown sugar
Salt and freshly ground black pepper
2 sprigs fresh thyme

Steps:

  • Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. 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.
  • 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. 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. 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.
  • Serve garnished with the remaining thyme sprig.

WHISKEY GLAZED CARROTS



Whiskey Glazed Carrots image

These whiskey glazed carrots are so simple and satisfying as a side! They satisfy the sweet tooth without all of the guilt.

Provided by Jeanie and Lulu's Kitchen

Categories     Side Dish

Time 30m

Number Of Ingredients 6

1 cup chicken or veggie stock
1/2 cup bourbon whiskey
2/3 cup dark brown sugar
1 teaspoon cinnamon
1 pinch salt
6 whole carrots (peeled and sliced into rounds)

Steps:

  • Combine the stock, whiskey, brown sugar, cinnamon and salt in a small pot. Bring it to a low boil over medium heat while you stir it a couple of times. Then add the carrots and let the mixture gently boil together for about 20 minutes. The liquid will reduce to a syrup coating the carrots. Depending on the size of the carrots, there may be excess syrup. Reserve it as a topping for later on ice cream or pancakes sealed in the refrigerator! Serve the carrots immediately when they are done on the side of whatever main course dish you want. They go with anything!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 33.4 g, Sodium 300 mg, Fiber 2.6 g, Sugar 28.1 g

PIONEER WOMAN'S WHISKEY GLAZED CARROTS



PIONEER WOMAN'S WHISKEY GLAZED CARROTS image

Categories     Vegetable     Side     Sauté     Thanksgiving     Quick & Easy

Yield 5 Side

Number Of Ingredients 6

2 to 3 pounds carrots cut into circles
1 stick butter
1/2 cup Jack Daniels
1 cup brown sugar
1 TSP salt
Pepper to taste

Steps:

  • Sauté carrots in 1 TBS butter over medium heist for 90 seconds per batch. Remove from skillet. Add whiskey, cooking for 30 seconds. Add remaining butter. When melted, sprinkle sugar atop and stir in carrots until coated. Cook 5 minutes covered. Uncover and add salt n pepper. Cook another 5 minutes until glaze is thick. Sprinkle with chopped chives if desired.

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