I’ve been really enjoying spring. The nice weather, baseball – what’s not to like?! I also love spring because it means that soon the farmer’s markets will be back and there will be a bigger variety of fresh produce. Yes, it’s the modern age and I can get whatever I wanted, whenever I want, shipped from who knows where – but a tomato in winter tastes like nothing. I am thankful for spring! And partially it’s because I’m in a vegetable rut. All I ever make is roasted broccoli and spring is reminding me to think of something new, different, and perhaps more colorful. Enter: Jack Daniel’s glazed carrots.
I’ve been thinking about carrots a bit recently first because they are delicious and a friendly non-scary tasting vegetable. Also because recently my friend Emily told me she and her husband Matt planted some carrots, and when she said “some” she meant like two. So I really enjoy the mental picture of her excitedly harvesting two small carrots and dipping them into the smallest container of hummus. Recently I also bought some seedlings of my own to start a garden on my balcony. We’ll see how that goes!
But, I’m getting off topic. Let me talk about these carrots. I feel like these carrots are a good spring side because they are bright and happy like spring. But this recipe adds a rich and slightly bitter flavor, which matches the random cold fronts and dreary weather that also goes along with this season. The other thing that ties these to spring is that you make them on the stove. I’m not trying to turn on the oven during warm weather so give me recipes for the stove top!. Even better, perhaps the best thing, is that this recipe takes about 20 minutes total time. Everybody’s got time for that after work!
And actually, I’ve lied to you. The best part of this recipe is the Jack Daniel’s. Some might call this “too boozy,” and to them I say “you’re wrong.” After a rough Monday at work, who doesn’t want a little boozy sauce with their vegetables!? It’ll make you feel healthy and naughty all at once. I’ve written the recipe below using ranges for each ingredient. That way you can booze it up, butter it up, or sugar it up to your palate’s content. I’ve included where in the recipe you can adjust the flavors too, so no worries friends.
Lastly, use any whiskey you like. I just prefer Jack Daniel’s because one time I went to the distillery and it was awesome. Hope you enjoy the recipe, I think it’s a pretty indulgent way to enjoy your vegetables.
Adapted from the Pioneer Woman.
Messy level: It’s only messy if you’re wild and crazy when it comes to stirring. I am, so every time I’ve made this I’ve splattered myself with buttery Jack Daniel’s glaze. Wear an apron and you’ll be fine.
- 1½ - 2 pounds/ ¾-1 kilogram carrots
- 6-8 tablespoons butter/113 grams divided
- ⅓- 1/2 cup/ 80-120 ml Jack Daniel's (or whatever whiskey you like)
- 3 tablespoons/ 42 grams brown sugar (or more to taste)
- salt
- pepper
- Peel the carrots and cut into sticks that are about ½" wide and 4" long. (Don't worry if it's not perfect you don't have to really measure it).
- Melt 1 tablespoon (14 grams) of butter in a large skillet over high heat. Add half of the carrots and cook for 1-2 minutes. Toss the carrots around so they are all coated in butter. Remove these carrots, set them aside. Add the second half of the carrots, cook for 1-2 minutes, then remove them from the skillet.
- Pour in ⅓ cup of whiskey (1/2 a cup if you like it boozy) to your skillet. Let it cook for 30-60 seconds so some of the alcohol can cook off.
- Lower the heat to medium and add 4 tablespoons (56 grams) of butter.
- Once the butter has melted stir in the brown sugar. Stir until smooth.
- Now spoon out a little of this glaze and taste. If you started with ⅓ cup whiskey and want it boozier, add a little bit more. Do you want it to taste richer and less bitter, then add 2-3 more tablespoons of butter. And if you want it sweeter add in a bit more brown sugar. If you are adding more to the glaze, stir it into the skillet, let it cook together for a minute or two before moving on to the next step.
- When you're happy with your glaze add all the carrots to the skillet. Using some tongs, toss the carrots in the glaze so that everything is covered. Your skillet is probably pretty full, so you want to make sure all the carrots are coated!
- Cover the skillet and let the carrots cook for 5 minutes.
- Open the lid and season generously with salt and pepper. Use your tongs to toss the carrots around in the glaze again.
- Cover the skillet and let cook for a further 5-7 minutes, or until the carrots are cooked to your liking and the glaze has thickened slightly.
