Honey Bourbon Carrots

SERVES: 6

SERVING SIZE: 1/2 cup per serving

COOK TIME: 8 Min

The Test Kitchen whipped up these amazing Honey Bourbon Carrots so you could enjoy a recipe that's sure to wow once you place it on the dinner table. The sweet flavors of honey, combined with the refined taste of bourbon, will bring your holiday dinner to the next level, and act as the finishing touch to a menu you'll never forget!

What You'll Need

2 pounds baby carrots
1/4 tablespoon honey
1 1/2 tablespoon bourbon
1 teaspoon lemon juice
2 teaspoons minced rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

What to Do

Place carrots in a medium saucepan with enough water to cover them. Over high heat, bring to a boil and cook 8 to 10 minutes or until fork tender; drain and return carrots to saucepan.
Add honey, bourbon, lemon juice, rosemary, salt, and pepper to saucepan; mix well. Heat over medium heat 5 minutes or until heated through.

Check This Out!

There are more carrots where these came from! Try our Glazed Baby Carrots or our Slow Cooker Glazed Carrots.
Plus, don't miss our Roasted Autumn Vegetables, or Howard's Carrot and Cauliflower Soup!
For more fantastic veggie recipes check out this collection of Recipes for Easy Oven Roasted Vegetables.

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kmcartoonity 62072 74

Nov 27, 2018

I didn't have any bourbon in the house, but I had a mini bottle of brandy from a gift basket and I used that. They turned out nice and tender, and the honey really compliments their natural sweetness. They would be wonderful alongside a roasted chicken, honey baked ham, or even a nice pot roast!

Rnbowgrl

Sep 23, 2018

What a beautiful picture of carrots this is...weird question though, do I need to add the bourbon? Nothing grosses me out more than alcohol-flavored food and I know people say that the alcohol is supposed to cook out, but in my experience or maybe it's just me...I can always taste the alcohol. This would probably be delicious if it were baked as well as cooked on the stove and then garnished with some chopped walnuts on top.