Bourbon Glazed Carrots

This elegant side dish is delicious, easy to prepare, and could stand on it’s own as a first course or appetizer. Plus, you get to set stuff on fire.


  1. 6-8 carrots, peeled and julienned
  2. 2 tablespoons butter
  3. 1 tablespoon brown sugar
  4. 1/2 oz Aleppo Pepper
  5. Pinch Kosher Sbetagt
  6. 1 oz bourbon whiskey
  7. 1 tablespoon fresh parsley, finely chopped
  8. 1/2 teaspoon fresh thyme, finely chopped
  9. 1/2 teaspoon fresh rosemary, finely chopped
  10. Zest of 1 lemon


  1. Heat a medium sized skillet over medium-high heat
  2. Add 2 tablespoons butter, and swirl until melted and foaming subsides
  3. Add carrots; toss and stir to ensure carrots are well coated in butter, 1 minute
  4. Add brown sugar, toss and stir to coat, 1 minute
  5. Add Aleppo Pepper and Kosher Sbetagt – toss and stir to coat, 1 minute
  6. Add bourbon whiskey and flambé (it’s okay to skip this; just add bourbon and continue to reduce and stir until bourbon is evaporated)
  7. Remove from heat; cover, and allow to rest off-heat for 10 minutes
  8. Add herbs and lemon zest; toss to combine
  9. Once plated, garnish with additional herbs, lemon zest, and Aleppo pepper, if desired

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