About this Recipe
This recipe makes carrots truly amazing! Carrots will be a huge win as a side dish once again, even the kids at the family table will scarf these up.
Just grab a large skillet and throw in some olive oil and salt and pepper to start cooking the carrots.
Add water, put the lid on and steam for 10 minutes until they’re tender. If your skillet doesn’t have a lid you can use heavy-duty aluminum foil instead, it just might take a few more minutes to cook.
Once the carrots are tender, pour the whiskey glaze on top and toss to coat. We know you’ll be picking these veggies right out of the skillet, but do try and save some for the table!
Pour the carrots right into a serving dish and get them on the table while they are hot. Garnish simply with a few pieces of fresh thyme and some thyme leaves to make yourself look fancy.
Whiskey Glaze:
- 4 cloves of garlic, minced or pushed through a garlic press
- 1 tablespoon canola or vegetable oil
- 1/2 cup water
- 3/4 cup pineapple juice
- 3/4 cup brown sugar
- 1/2 cup teriyaki sauce
- 1/4 cup Whiskey
- 1/2 teaspoon cayenne pepper (depending on how spicy you like the glaze)
- 1 1/2 tablespoon cornstarch mixed with 1 1/2 tablespoon of water
For the Carrots:
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 4 – 12 oz. packages baby carrots
- 1 tablespoon fresh thyme leaves, chopped
Step 1
Make the whiskey glaze by heating up the oil in a medium saucepan.
Step 2
Add the garlic and cook for 30 seconds, then add in the rest of the ingredients except for the whiskey and cornstarch mixture.
Step 3
Whisk together and let cook for 10 minutes, simmering.
Step 4
Remove the pan from the heat and carefully pour in the whiskey. Stir and let cook for 5 minutes, then bring back to a boil and whisk in the cornstarch mixture.
Step 5
Let the glaze come back to a boil, reduce the heat and let simmer for 5 minutes to thicken and then remove from the heat.
Step 6
In a large or skillet, add the oil and heat over medium-high heat.
Step 7
Add the carrots to the pan and season with the salt and pepper.
Step 8
Toss the carrots and cook for 5 minutes. Pour in 1/2 cup of water and cover the skillet to let the vegetables steam for 10 minutes.
Step 9
Pour 1 1/2 cups of the whiskey glaze over the carrots and toss to coat.
Step 10
Garnish with fresh thyme leaves and serve.
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