Best Pioneer Womans Whiskey Glazed Carrots Recipes

WHISKEY-GLAZED CARROTS

Steps:

• Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots.
• Pour the whiskey into the skillet, taking care if you're cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.
• Serve garnished with the remaining thyme sprig.

CHEF JOHN'S BOURBON GLAZED CARROTS

Steps:

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

WHISKEY GLAZED CARROTS

Steps:

• Melt 1 tablespoon butter in large pan over high heat.
• Add carrots in a few batches, cooking each batch for about a minute and a half. Don't overwhelm the pan. Remove from pan.
• Pour whiskey and allow to evaporate for 30 seconds. Reduce heat to medium and add remaining butter.
• When butter melts, add brown sugar and stir together.
• Add carrots to pan, cover and cook for 5 minutes.
• Remove lid, add salt and pepper.
• Continue cooking until glaze is thick and carrots are at desired tenderness (about 5 minutes).
• Place carrots on a serving platter and drizzle remaining glaze over the top.
• Serve hot with green onion slices on top.