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Bourbon Glazed Carrots with Brown Sugar and Pecans

Bourbon glazed carrots are simmered until just tender, then tossed in a buttery brown sugar and bourbon glaze. Toasted pecans add a fragrant, crunchy finish to this easy skillet side dish.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the pecans
  • 0.5 cup pecans halves
For the carrots
  • 2 lb carrots peeled and cut into 1/2-inch-thick diagonal slices
  • 0.5 cup water
  • 3 tbsp unsalted butter
  • 0.25 cup light brown sugar packed
  • 0.25 cup bourbon
  • 0.5 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

Toast the pecans
  1. Heat a 12-inch skillet over medium-low heat, add the pecans, and toast for 3 to 4 minutes, stirring often, until fragrant; transfer to a bowl.
Cook the carrots
  1. Put the carrots, water, and salt in the skillet, cover, and bring to a simmer over medium-high heat.
  2. Reduce the heat to medium-low and cook for 8 to 12 minutes, until the carrots are just tender when pierced with a fork.
  3. Transfer the carrots to a bowl and pour off any water remaining in the skillet.
Make the glaze and finish
  1. Add the butter, brown sugar, bourbon, and black pepper to the skillet and cook over medium heat, stirring, for 3 to 5 minutes, until the sugar dissolves and the mixture thickens slightly.
  2. Return the carrots to the skillet and toss over medium heat for 1 to 2 minutes, until evenly coated with glaze.
  3. Stir in the toasted pecans and serve.

Notes

For the best texture, cook the carrots only until just tender before glazing. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. For a dairy-free version, use plant-based butter.