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Quick Brown Sugar Bourbon Glazed Carrots (Easy Side Dish)

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These quick brown sugar bourbon glazed carrots come together in one skillet in under 20 minutes, with a sweet, buttery glaze that makes them a perfect weeknight side dish.

Ingredients

Scale
  • 1 pound (450g) carrots, peeled and sliced into 1/4-inch rounds
  • 3 tablespoons (42g) unsalted butter
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (30ml) bourbon
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (0.5g) freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prep the carrots (5 minutes): Peel the carrots and slice them into 1/4-inch (6mm) rounds. Try to keep the slices uniform in thickness so they cook evenly. If your carrots are thick at the top and thin at the bottom, cut the thicker pieces in half lengthwise. You should have about 3 cups of sliced carrots.
  2. Melt the butter (1 minute): Place your large skillet over medium heat and add the butter. Let it melt completely, swirling the pan occasionally. The butter should be foamy but not browned — if it starts to brown, your heat is too high.
  3. Add the brown sugar (1 minute): Sprinkle the packed brown sugar evenly over the melted butter. Stir with your wooden spoon until the sugar dissolves and the mixture becomes smooth and bubbly. This should take about 30 seconds.
  4. Add the carrots (2 minutes): Toss the sliced carrots into the skillet. Stir them around until every piece is coated in the buttery brown sugar mixture. Spread them into a single layer as much as possible. Let them cook undisturbed for 1 minute — this helps develop those caramelized edges.
  5. Add the bourbon (30 seconds): Pour the bourbon over the carrots. Stand back a little — the alcohol will sizzle and steam. Stir everything together, scraping up any brown bits from the bottom of the pan. Let the bourbon cook for about 30 seconds to burn off the raw alcohol.
  6. Season and simmer (8-10 minutes): Sprinkle the salt and pepper over the carrots. Reduce the heat to medium-low and let the carrots simmer gently, stirring every 2 minutes. The glaze will thicken and reduce as the carrots cook. You’re looking for the carrots to be tender when pierced with a fork but still holding their shape — not mushy. This usually takes 8-10 minutes depending on the thickness of your slices.
  7. Check for doneness (1 minute): Taste a carrot piece. It should be tender but with a slight bite — al dente, like pasta. If it’s still crunchy, cook for another 2 minutes. If it’s falling apart, you’ve gone a minute too long. The glaze should be thick enough to coat the back of a spoon.
  8. Garnish and serve (1 minute): Remove the skillet from heat. Sprinkle the chopped fresh parsley over the top if using. Give everything one last stir. Transfer to a serving dish and serve immediately while the glaze is still glossy and warm.

Notes

For a non-alcoholic version, substitute bourbon with apple cider or unsweetened apple juice plus 1/2 teaspoon vanilla extract. For dairy-free, use vegan butter or coconut oil. To reduce sugar, use 3 tablespoons brown sugar. Carrots can be made up to 2 days ahead and reheated in a skillet with a splash of water. For best results, don’t overcrowd the pan and cut carrots evenly.

Nutrition

Keywords: brown sugar bourbon glazed carrots, quick glazed carrots, skillet carrots, easy side dish, weeknight side dish, bourbon carrots

Find it online: https://breezybake.com/quick-brown-sugar-bourbon-glazed-carrots-easy-side-dish/