Whisky Glazed Baby Carrots with Thyme

Whisky Glazed Carrots

It’s time to talk about one of the easiest, 10-minute, last-minute Thanksgiving sides you can throw together: Whisky Glazed Baby Carrots.  If it’s the holidays, you likely have everything you need for this dish laying around anyway: whisky, butter, brown sugar, and an autumn-y herb like thyme.  I grabbed a bag of these rainbow baby carrots at the grocery store because they were so stinking cute, and I knew I had to make an easy side out of them.

Whisky Glazed Carrots

Whisky Glazed Carrots

This recipe is 100% inspired from one of my favorite bloggers and cookbooks, The Pioneer Woman. Her recipe is a little different; she uses sliced carrots, (they cook a little faster!) and chives instead of thyme.  Basically, this recipe can be tweaked for whatever herbs/carrot type you’re working with, so get creative!Whisky Glazed Baby Carrots

But the use of the rainbow carrots makes this one an absolute show-stopper at the dinner table.  Looks fancy, but it’s really not 😉Whisky Glazed Carrots

Whisky Glazed Carrots

Taylor and I gobbled these up in one sitting, so sadly there were no leftovers 🙁 My sincerest recommendation is that you double, triple, or quadruple this recipe for your own sake. The sticky sugar & whisky glaze is so addicting. Yummmmmmmm.Whisky Glazed Carrots

What are your favorite, easy, last-minute holiday sides?Whisky Glazed Carrots

Whisky Glazed Baby Carrots with Thyme
Cook time
Total time
Sticky and sweet whisky glazed carrots with thyme are the perfect easy holiday side!
Recipe type: Side
Serves: 4 servings
  • 2- 8 oz bags of rainbow baby carrots
  • 4 tbsp (1/4 cup) butter
  • ¼ cup whisky
  • ⅓ cup brown sugar
  • salt and pepper
  • Fresh thyme leaves from 5-6 springs
  1. Melt butter in a large skillet over medium heat.
  2. Take the skillet off the heat, and add the whisky, (be careful!) and whisk for a minute to smooth. Return to medium-high heat.
  3. When the whisky-butter mixture starts to get bubbly, add the sugar and whisky until smooth.
  4. Add the baby carrots to the skillet, and season with salt, pepper, and fresh thyme leaves.
  5. Stir to coat with the sauce, and cover to cook for 10 minutes, or until carrots are fork tender.

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Written by Ally