Whiskey Roasted Carrots

These Sweet Whiskey Roasted Carrots will have you re-thinking those childhood nightmares of cooked carrots (or was that just us?). Simply roasting the carrots, instead of boiling them, changes the entire cooked carrot game. We are roasted veggie lovers and roasted carrots are a favorite in our household. That’s how we came up with this simple Sweet Whiskey Roasted Carrot recipe which is perfect for a Thanksgiving or Christmas side- with just the right amount of naughty.

1-2 bunches of fresh carrots (for larger bunches add a tiny bit more of each ingredient for the glaze)
1 tbs butter
¼ cup brown sugar
¼ cup whiskey (we used good o’le Jack Daniels)
½ cup chopped pecans (optional for nut allergies)

Preheat oven to 425 degrees and cut your carrots in half vertically (lengthwise). Note: baby carrots will also work for this recipe, you will just need to judge roasting time accordingly.

Lightly toss carrots with olive oil + salt and pepper- put on non-stick baking sheet and place in oven.

Meanwhile, get a small saucepan and add in 1 tablespoon of butter – let brown, but not burn. After butter is melted, pour whiskey in (use extreme caution near open flame) – let it lightly simmer and “evaporate” to help take out a bit of the alcohol taste. After it has simmered for a few minutes, add in brown sugar and chopped pecans (optional). Allow the glaze to get to a light bubble, and stir frequently for about 5 minutes. Use your judgment, but you want the glaze to have a slightly thick consistency.  


After carrots have roasted for about 20-30 minutes (depending on size-should be nice and roasty), take out and spoon glaze over the carrots. *#1 cooking rule: remember you can always add more, but you cannot take away

Pop back in over for additional 3 minutes.  Take ‘em out, and  you should have roasted, sweet whiskey carrot perfection.



November 10, 2016
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