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