As a child, I despised carrots.  I think that was partly because my dad considered them a necessary part of every salad (which we ate almost every night), and partly because I just genuinely don’t like raw carrots.  I try to like them and occasionally make myself eat them from time to time because I know they are good for me, but I just can’t bring myself to like them!  Ever since I have been making Andrew’s baby food though, I have been trying really hard to find ways to make myself like my formerly unloved veggies.  After all, if I’m going to make him eat them, then I should have to eat them too.  I have discovered that I actually do like cooked carrots prepared several ways – hooray, I’m growing!  Normally I prepare them in a much healthier way but I decided to give these whiskey-glazed carrots a whirl for our Easter meal.  Decidedly adult and not at all healthy, but incredibly delicious!


I know some people aren’t fans of Pioneer Woman, but personally I am crazy about her.  I love her photos (not so bothersome if you scroll through quickly!), her quirky sense of humor, and most of all the fact that every one of her recipes I have tried has turned out nothing short of fantastic.   I really appreciate having a source of recipes that I know will turn out well for sure, and I don’t have to “test drive” them before preparing them for company.  The same was true with this dish.  I did make my standard adjustment, using about half the amount of butter that she does, but otherwise I didn’t make many changes.  Of course I was concerned that the whiskey would be overpowering as it often can be in cooking, but everyone agreed that it was just the right amount.  Enough that you could definitely taste it and it made things interesting, but the carrots were still the center of attention.  These certainly won’t be my carrots for everyday fare (you know, all that drenching them in butter, sugar and whiskey) but I will absolutely make these again when splurging for company.  

Whiskey-Glazed Carrots
2-3 lbs. carrots, peeled and cut into thick slices
4 tbsp. unsalted butter
1/2 cup Jack Daniels (or other whiskey)
2/3 to 1 cup brown sugar
1/2 to 1 tsp. salt
Freshly ground black pepper

In a large skillet or pot with a lid, heat the butter over medium-high heat until melted.  Add half of the carrots to the pan and cook briefly just to sear, 60-90 seconds.  Transfer to a plate and repeat with the remaining carrots.  Set aside.

Very carefully add the whiskey to the pan and allow to evaporate for about 30 seconds.   Reduce the heat to medium.  Sprinkle the brown sugar into the pan and stir.  Mix in the carrots, stir well, and cover.  Cook for 5 minutes. 

Remove the lid and season with salt and pepper.  Cover once more and continue cooking until the carrots are fork-tender and the glaze has thickened, about 5-10 minutes more.  Transfer to a serving platter and top with minced fresh herbs, if desired, for extra color.  Serve immediately. 

Source: adapted from The Pioneer Woman