Ron's Brain

Bourbon Glazed Carrots


  • 4 tbsp. unsalted butter
  • pinch of salt
  • 1 lb carrots
  • ¼ cup bourbon
  • 2 Tbsp. agave nectar or honey
  • 1 tsp. smoke paprika
  • 1 tsp. parsley (fresh, chopped prefered)
  • ½ tsp. cayenne


You need to cut up the carrots. Make lateral cuts at an angle, say 45°, with each piece being about ¼". It not only looks cool, but also increases the surface area of each piece.

You'll need a large, shallow pan with sloping sides. Some call this a saucier (French pronunciation: [sosje]). Some call it a fry pan. Whatever you call it, melt the butter in it. You'll want to do this over a medium heat. If it's too hot, it will burn. If it's too cold, it will take forever.

Once the butter is melted, put the carrots in the pan and also add the salt. You want to start cooking the carrots so they reach a nice temperature. Stir them once in a while, or, better yet, give them a toss in the pan, which always seems to please spectators.

While the carrots are cooking in the butter, whisk together the bourbon and the nectar (or honey, if you must). Also whisk in the paprika and cayenne. Be sure to taste it to make sure it's too your liking.

When the carrots start to get some darker orange color, the butter cooking is done. Add the bourbon/agave mixture to the pan and wait until it starts to boil a bit. Then, cut the heat down to low, and put a lid on the pan. Let that sit for about ten minutes, or until the carrots start to become tender. Actually, check it after about eight minutes.

When the carrots are tender, then you'll want to make the glaze. All the stuff for the glaze is already in the pan, so you just need to get all that water out of there. Increase the heat, remove the lid, and keep an eye on it and toss it once in a while (or use a spoon to stir it). The water will evaporate and you will get a nice glaze. Be sure all the carrots are covered in it.

Once the glaze is reduced to your liking, remove from heat. You can put the carrots in a serving dish, or just leave them in the pan. Regardless, sprinkle the parsley on top of it. Parsley and carrots share a common ancestor, and if a chicken omelette can be delicious, then anything with common ancestors can be delicious.

Serve immediately, or place in a nice ceramic container and cover, then reheat for about five minutes in an oven at 325° and then serve (in case you're taking this to some gathering and want to preserve your awesomeness).

Tagged as carrots, bourbon, side dishes