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Whiskey-Glazed Carrots

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Easy

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Description

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.

Ingredients

  • 1 stick Butter, Divided
  • 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
  • ½ cups Jack Daniels Or Other Whiskey
  • ¾ cups (to 1 Cup) Brown Sugar
  • ½ teaspoons (to 1 Teaspoon) Salt
  • Freshly Ground Pepper, to taste

Preparation

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.

7 Comments

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Marjolein on 11.16.2012

Made these last Christmas, with Ham cooked in cola. It was awesome!

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Chantry on 11.21.2010

I made these last t-giving and everyone loved them. They have already been requested for this year, too!

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aliceb on 3.4.2010

I served these at Christmas and they were amazing! Everyone said they were the best glazed carrots they’d ever had. Will be making these again and again.

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scoot190 on 2.13.2010

I used Southern Comfort and they are so yummy it is hard describe. Make sure you bake rolls because the sauce is to die for soaked on a roll or biscuit!

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pterra2008 on 12.28.2009

Everyone enjoyed these. Went great with our huge rib roast. Will use this recipe often – thanks Ree!

3 Reviews

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stephanie june on 11.8.2010

delicious side for thanksgiving, but make sure to finish them all! reheating gets a little ick factor when the glaze cools.

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kitchenlovenest on 6.3.2010

My sister and I made these for Thanksgiving last year, and they are really good! I feel like they could use a contrasting “fresh” note like ginger or lemon to counteract/complement the sweetness.

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ral226 on 6.2.2010

made these for dinner tonight and WOW! so yummy! this is our new favorite way to fix carrots. thank you!

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