While I enjoy a good glass or three of wine, the Husby? Well, he’s a whiskey man. Scotch, bourbon, you name it, he’s all about it. I’d even started planning a whiskey themed party for him before we learned we’d be out of town for his birthday. So when this Whiskey Glazed Carrots recipe landed in my inbox for this week’s Thanksgiving Sides swap, I already knew it would be a hit. The recipe comes from our lovely host herself, Sarah of A Taste of Home Cooking. I’ve gotten to know Sarah a little bit outside of the board and I was really excited to finally have been swapped one of her recipes.
These carrots were great. The Husby came home after work and asked me if I had bathed in whiskey. I cut back on the butter and sugar (even after Sarah mentioned that she had already done the same) since carrots are naturally sweet. And the whiskey aftertaste was “like Heaven,” according to the Husby. I very much enjoyed it as well. They’re definitely in contention for a spot on the Thanksgiving table.
Whiskey Glazed Carrots – adapted from A Taste of Home Cooking
- 2 Tbsp. Butter, divided
- 1 Lb. Carrots, peeled and sliced into discs (I used a bag of carrot “chips”)
- 1/2 Cup Whiskey
- 1/4 Cup Brown Sugar
- Salt and Pepper, to taste
- Fresh Chives, chopped, for garnish
Place a large skillet over high heat and melt the butter. Add the carrots and cook 2-5 minutes, until they start to brown slightly.
Slowly pour in the whiskey and allow it to evaporate for 30 seconds. Reduce heat to medium and add remaining 2 Tbsp. butter. When butter has melted, add the brown sugar and stir to coat. Allow to cook for 20 minutes, stirring often, until the glaze thickens and the carrots cook through. Season with salt and pepper.
Garnish with chives before serving.