Maple Bourbon Glazed Carrots Recipe

Kate Donahue | Food Babbles

Maple Bourbon Glazed Carrots have a wonderful balance of flavors. A shining star on your holiday table.

Maple Bourbon Glazed Carrots Photo

How is it November already? I feel like summer has barely ended and here, I find my thoughts quickly turning to thoughts of the holidays. The holidays! Well ready or not, here they come! They may be quickly sneaking up on me but I am so ready. I love ThanksgivingChristmas and all the holidays during these next few months that are cause for celebration and family gatherings.

In my opinion, there’s nothing better than getting the whole gang together to catch up, spend time and of course, eat! What’s a good holiday party without good food? Turkeys and hams tend to be the main players in the holiday feast but everyone needs support.

Side dishes need to shine too! This year I know I’ll be making a batch of my Vanilla Roasted Butternut Squash with Pecans for our Thanksgiving meal.

Sometimes if you’re the host though, you’ve got your work cut out for you in the food preparation department. That’s why having an easy side dish recipe like these Maple Bourbon Glazed Carrots, on hand is a beautiful thing.

Maple Bourbon Glazed Carrots Picture

A few minutes of preparation time and only a few more to cook them means that you’ll have plenty of time to socialize with your guests. These carrots are so easy to make and taste out of this world, crazy good! I’m so enamored with them.

The brown sugar bourbon glaze has undertones of maple and together with the sweetness of the carrots, it’s heavenly. A sprinkle of kosher salt balances out all the sweetness and is the perfect finishing touch.

This Maple Bourbon Glazed Carrots recipe can also be easily doubled or even tripled to feed a crowd. Trust me, you’re going to want to make a big batch. I could not stop testing them after I made them. It was hard to resist eating the whole batch by myself in one sitting! This is one side dish that’s sure to be a shining star at your holiday spread.

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Maple Bourbon Glazed Carrots Recipe

    4 Servings


  • 4 tablespoons Butter, Divided
  • 1 pound Carrot, Peeled and sliced into circles
  • 1/4 cup Jim Beam Maple Bourbon, Or 1/4 cup bourbon plus 2 tablespoons pure maple syrup
  • 1/2 cup Dark Brown Sugar, Packed
  • 1/2 teaspoon Kosher Salt


  1. In a large skillet, melt one tablespoon butter over high heat. Add carrots and cook for 2 minutes, stirring. Remove the carrots from the skillet and set aside.
  2. To the hot skillet, add maple bourbon (or bourbon plus maple syrup, if using). Simmer for 1 minute, then reduce to medium heat.
  3. Add remaining butter. Once butter has melted, add brown sugar and stir until melted. Add carrots back to the skillet, cover and cook for 5 minutes.
  4. Uncover and continue cooking 5 minutes longer, until liquid is thickened and carrots are tender. Sprinkle with salt and stir to incorporate. Serve.


Cooking Method:
Sides to Share
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Related Recipes:
Sides to Share Recipes, Thanksgiving Recipes, Side Dish Recipes, Easy Recipes, Vegetarian Recipes, Carrot Recipes, Maple Recipes, Bourbon Recipes, Simmered Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kate Donahue
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 90
Calories 289

% Daily Value*
Total Fat 11g
  Saturated Fat 0g
Sodium 229mg
Total Carbohydrate 41g
  Dietary Fiber 3g
  Sugars 35g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

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