Okay, now that we got that out of the way, I can go ahead and tell you that this is, in my humble opinion, the greatest, special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
And yes, as unreasonable as it sounds, you do need bourbon
to make bourbon-glazed carrots. What happens if you just make this recipe and
use water instead of the whiskey? You get glazed carrots. Close, but no cigar.
By the way, in related news, bourbon also pairs very well with cigars. Anyway,
if you’re looking for a stellar, and very shiny vegetable side dish for your
Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!
Ingredients for 6-8 Portions:
1 stick (4-oz) butter
2 or 3 pounds carrots, peeled, cut into equal-sized pieces
1/2 to 1 tsp fine salt, or to taste
1/2 cup bourbon or any kind of whiskey
1/3 cup brown sugar
freshly ground black pepper and cayenne to taste
18 comments:
Hahahahaha! What a wonderful blog and chef! Like a boss!
I will start following this blog for sure!
MEAT, MEAT, for everything holy, give us MEAT man!
Ermagerd! Berben serp!
That made me drool!
Looks so yummy! My best and yummy easter wishes to you Boss Chef!
Couldn't I just drink the bourbon and steam the carrots?
The old shake-a-shake-a is makin' me dizzy!!! ;0)
Does booze quality matter?
I have some good stuff, but I'm not sure if I want to waste it on my family if they aren't going to taste the difference.
use the cheap stuff!
Chef John!
What's the rule for increasing the portion size? I'm looking at making this dish for about 10 - 12 people.
Thanks!
Really enjoyed this video and plan on trying to make this right now. Thank you.
Hi Chef. I noticed you used a stainless steel pan in this video, and I used a non-stick. I had trouble getting the carrots to carmelize. Can a non-stick pan cause this problem? Thanks. (They still tasted great.)
Pan shouldn't matter here!
Most non-sticks pan ain't made for high temperature. Check it out. So that might be an issue.
These turned out so delicious! I used my non-stick pan with no problems. I have a large stainless pan on my wishlist. I don't know if I can wait a whole year before making these again!!!
Chef John, what can I substitute for the bourbon. Our family doesn't drink, so I don't want to buy a whole bottle of bourbon just for this recipe. Let me know when you get the chance. Love you recipes by the way, I learned how to cook from you.
I don't know why, but I always get this huge smile on my face when I hear your voice, Chef. You make cooking look fun.
Big fan here Chef. 1 Question: Will these carrot reheat well or will the brown sugar/butter separate? Thanks for all your videos.
Have made these several times and they are ALWAYS a HUGE hit. We have them for holidays and non-holidays. They are a must have for Christmas dinners now. I think this is probably our favorite vegetable dish of all time. Thanks Chef John for another spectacular recipe!
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