Chef John's Bourbon Glazed Carrots

Chef John's Bourbon Glazed Carrots

Chef John 15828

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

Ingredients 25 m {{adjustedServings}} servings 292 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a heavy skillet over medium-high heat.
  2. 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.
  3. Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
  4. Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
  5. When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
  6. Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.
Tips & Tricks
Maple Dill Carrots

See how to make sweet and savory sautéed carrots in the skillet.

Chef John's Irish Pork Stew

Now here’s what we should be eating for St. Patrick’s Day!

Rate recipe

Your rating


Reviews 16

  1. 20 Ratings


I am happy to be the first to review Chef John's newest offering. I have made carrots in a similar fashion for years but never thought of adding bourbon. What an inspired idea! I used baby carrots, so rather than slicing them to rounds, I simply quartered or halved them and it worked well. My advice is to make these soon and consider having them the special occasion!

What's for dinner, mom?

Tasty dish. A bit too sweet for most of us. Bourbon flavor was very nice and the seasoning was ok but missing something. Next time I think I will "steam" the veggies in the bourbon then add some butter,the seasoning, fresh parsley and garlic. I used baby carrots and left them whole as they were thin and petite. The recipe did make for well browned and caramelized carrots so if you like sweet veggies you may very well enjoy this recipe.


My, oh my! Thank you Chef John. Served it to my husband and friends and there wasn't a carrot left over! Yes, it's sweet (and the bourbon gives it such a wonderful flavor), but It is PERFECT with a simple steak or chicken and a side of cooked fresh spinach.