Becca’s Whiskey Carrots - October

Becca’s Whiskey Carrots

Time: 25-30 minutes.

Ingredients:

1 stick butter, divided
1½–2 bags of baby peeled carrots (approximately 2 lbs)
½ cup Jack Daniel's or other whiskey
¾–1 cup brown sugar
3 tablespoons chicken stock (or water)
Salt
Freshly ground black pepper, to taste
Chopped fresh chives, optional, for garnish

Whiskey carrots are a favorite in my family, and I love making these every fall! They're a staple at our holiday dinners and always a hit, even with the picky eaters. The brown sugar and whiskey make the most delicious glaze, and cooking them in a cast iron skillet gives the carrots a nice sear before they soften and soak up all that buttery goodness. These are always a favorite on our holiday table!

Step-by-Step Recipe

Sear the carrots: Melt 1 tablespoon of butter in a large skillet over high heat. I typically make these in a large cast iron skillet. You might want to cook the carrots in two batches depending on pan size, cooking on high heat until they develop a nice sear. Generously season the carrots with salt while searing (to taste, this will counter the sweet glaze).

I like to let them get a little color first, then add about 3 tablespoons of chicken broth (I like Better Than Bouillon chicken base + water). Cover the skillet to help soften the carrots to your preferred tenderness. Remove the first batch and repeat with the remaining carrots, adding more broth mixture as needed.

Add the whiskey. Once all the carrots are back in the skillet, pour in the whiskey and allow it to cook for about 30 seconds so it can evaporate.

Make the glaze: Reduce the heat to low, and add the remaining butter. Once the butter has melted, sprinkle the brown sugar over the carrots. Stir everything together until the whiskey, sugar and butter are evenly mixed and the carrots are well coated. Taste the glaze- add more whiskey if you want a stronger whiskey flavor

Let them cook. Cover the skillet and continue to simmer for about 5 minutes or until glaze has thickened.

Finish the carrots. Remove the lid and season with freshly ground black pepper and additional salt, if needed.

Serve. Transfer the carrots to a serving platter and serve immediately. Sprinkle with chopped fresh chives, if desired.