This Ginger Whiskey Glazed Carrot recipe is sizzled in butter with snippets of ginger. The whiskey sauce reduces to a syrupy glaze with just a touch of Irishness!
Carrots are the perfect side dish for weeknight dinners for the family or for large groups for the holidays.
This Ginger Whiskey Glazed Carrot Recipe elevates the typical, overly sweet glazed carrots. The pepper adds just a bit of spice and the whiskey adds sophistication (although the alcohol burns off so these are suitable for kids too!)
This recipe is a true favorite in my house. I love the sweet but spicy contrast and I especially love how fast and easy they are to make!
The Perfect Side Dish
Carrots are the perfect side dish but they often get boring with the same old preparation.
These carrots are sizzled in butter and oil for a little extra texture on them. Then they swirled in a quick to make whiskey glaze that is delicious! The carrots still retain a slight crispness instead of turning into soft mush.
Plus, carrots are healthy and usually a favorite vegetable of children.
Have no fear, you can absolutely serve these Whiskey Glazed carrots to your kids! The alcohol burns off quickly and you can change the amount of spice to suit those at the dinner table.
How to make Ginger Whiskey Glazed Carrots
This side dish is ready in 10 to 15 minutes and are amazing with any meal. Here are the quick and easy instructions to make them.
- Wash the carrots (I don't bother to peel them. There is really no reason to peel them if they are washed well!) and then cut the carrots either down the center for the presentation in my photos or cut them in large coin shapes if you wish to serve smaller pieces.
- Peel and slice the ginger and cut it into small matchsticks.
- Heat the oil and half the butter, cook the carrots on one side until well browned, and flip them over. Cook on the other side and remove to a plate.
- Briefly cook the ginger strips in the pan and then add to the carrots on the plate.
- Boil the butter, whiskey, and stock for a couple of minutes until syrupy, and add the carrots and ginger back in. Swirl around to coat and then serve!
What to serve with this Glazed Carrot Recipe
Glazed carrots are a welcome addition to any meal! They go especially well with Steak and Ale Pie , Chicken Pot Pie, Bangers and Mash or Salmon with Spiced Buerre Blanc.
I really love to serve bread with these carrots to soak up the whiskey glaze after eating the carrots. This Traditional Irish Soda Bread is a quick bread that is on the table in less than an hour from start to finish and delicious iwth these glazed carrots!
Ginger Whiskey Glazed Carrots
Ingredients
- 1 teaspoon granulated sugar
- ½ teaspoon black pepper
- Pinch of sea salt flakes
- 2 Tablespoons vegetable oil I use avocado oil
- 3 Tablespoons unsalted butter
- 4 to 5 large carrots about 1 pound, trimmed and cut down the center (You can also cut rounds if you prefer)
- 1 inch piece fresh ginger peeled and cut into thin strips
- 2 Tablespoons Irish Whiskey I used Jamesons Cask Edition
- ½ cup chicken stock or vegetable stock
Instructions
- Mix the sugar, pepper and salt and set aside.
- Heat the oil and half of the butter in a large skillet. Add the carrots in a single layer and sprinkle with the sugar mixture. Cook over medium-high heat for 3 minutes, then turn the slices with tongs and the heat if necessary. When slightly browned on both sides and starting to blacken at the edges, transfer the carrots to a plate.
- Clean out the skillet with a paper towel. Add the ginger and cook over medium heat for 1 to 2 minutes, until golden. Add the ginger to the carrots.
- Add the remaining butter, the whiskey, and the stock. Bring to a boil, then simmer for 3 minutes or until syrupy. Return the carrots and ginger to the skillet, and swirl with the syrup for 1 minute. Serve immediately.
sallybr says
Making this VERY soon - Phil cooks tonight, my turn tomorrow, I will see if I can get a main dish that will go well with the carrots.... I just know it's going to be awesome
Tanya Ott says
These REALLY are good! I love ginger and Jamie doesnt really. But we both love these carrots! I served them with Steak and Ale pie this week but I'm sure you'll come up with something amazing!