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Can't believe I forgot to rate this recipe. These are awesome! I have made these many times now and everybody loves them. I use Jim Beam and let them cook for a long time. The leftovers are even great cold the next day or nuked.

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Berliner Goere May 06, 2010

Nice change. I don't know why more people don't try them. I used Knob Creek Bourbon. They are a little sweet with just a hint of the bourbon. Nice for company. Thanks!

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pabs January 07, 2008

Wow! Easy and delicious! Love the flavor the bourbon lends to the carrots! I bet they would get a beautiful color by par-boiling them; then roasting them with the butter etc. in a 425 degree oven. Yum! I'm going to try that next time. Thanks, we will be making these often.

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Kelley52 February 17, 2015

Very delicious and VERY easy which makes this dish perfect for Thanksgiving or Christmas dinner, when you've got 100 other things going in the kitchen. I am not the biggest fan of carrots and I still love this.

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JKinLA December 18, 2012

I don't mind carrots cooked in soups, stews, or cakes, but I generally don't choose to make them as a stand-alone dish. I decided to try this recipe over the Thanksgiving holiday because I had carrots on hand, and needed the color on the table. Now I can't imagine eating cooked carrots any other way! These are absolutely delicious and I've made them twice now. I have an aged batch of homemade vanilla bourbon (vanilla beans soaked in Jim Beam for 8 months) that I love to find new uses for, so that's what I used in this recipe. I loved the sweet, buttery flavor with a hint of vanilla, and a little kick of bourbon. Will be making these again! Thanks for sharing this recipe, Normaone.

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**Tinkerbell** November 30, 2012

I *hate* cooked carrots...and I absolutely *love* these!! I had Southern Comfort on hand and used that. Totally rocked!!!

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BoSox Barb December 23, 2009

This recipe was very good (and a keeper, per my DH)! I made a half batch with whole baby carrots and Jack Daniels--it was very tasty and the carrots were perfectly done! Thank you!

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Dwynnie June 14, 2006

Fabulous! And so easy and quick. The only change was that I used baby pre-cut carrots and kept them whole. I used Jim Beam bourbon. This recipe will stay in my cookbook.

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Kelly M. May 25, 2003
Honey -Bourbon Glazed Carrots