Chef John's Bourbon Prep: 10 mins

Cook: 15 mins
Glazed Carrots
Total: 25 mins
Servings: 6
These butter-soaked bourbon-
glazed carrots are the greatest Yield: 6 servings
special-occasion carrot side dish
of all time. Sweet, savory, and oh
so glossy.
By Chef John

Ingredients Directions
½ cup butter Step 1
Melt butter in a heavy skillet over medium-high heat.
2 pounds carrots, peeled,
cut into equal-sized Step 2
pieces When butter foams up, add carrots. Season with salt
and cook, stirring, until liquid from carrots
½ teaspoon salt, or more
evaporates and carrots begin to brown around the
to taste
edges, 5 or 6 minutes.
½ cup bourbon whiskey
Step 3
⅓ cup brown sugar Reduce heat to medium-low. Carefully pour in
1 pinch cayenne pepper, bourbon. Cook and stir until bourbon is almost
or to taste evaporated, about 2 minutes.

freshly ground black Step 4

pepper to taste Sprinkle in brown sugar. Stir until carrots are almost
cooked through, about 5 minutes.
2 sprigs fresh thyme
leaves for garnish Step 5
(Optional) When carrots are nearly tender, raise heat to
medium-high to thicken the glaze, 15 to 30 seconds.

Step 6
Season with cayenne pepper and ground black
pepper. Transfer to serving dish and garnish with
fresh thyme leaves, if desired.

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