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Bourbon Glazed Carrots - Special Occasion Carrot Side Dish Recipe
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- čas přidán 20. 03. 2013
- Learn how to make a Bourbon Glazed Carrots recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Special Occasion Carrot Side Dish Recipe!
I know this is an old video, but in the hopes that anyone is still watching...I made this for friends tonight. was a total success! As the kitchen was being cleaned up, people were still eating them with toothpicks as if they were hors d'oeuvres! Oh yea, I added a little twist to the dish. I squeezed a whole lemon at the last moment. The lemon was organic homegrown and not sour, but sweet! I think I got a medal for the dish! Thanks, Chef John...if you are still watching these
Old video? I just made it and added lemon zest, thanks to your comment. It was really good.
Seems almost like a whiskey sauce for bread pudding. I think I'll try it
These videos will never be too old. 50 years from now chef johns videos will still be useful tbh
You have become an old comment...
Christmas 2023. Made this the last couple years and really nice! I am going to test squeezing a lemon over it AND lemon zest in a second test.
Great suggestions!
This is one of the most comical cooking tutorials I've ever watched! Thanks for the laughs and thorough tutorial.
Try also the channel "you suck at cooking yeah you totally suck" genius!
Great recipe, as usual. One thing to add: Ginger! Carrots and ginger were meant for each other. This same recipe also works amazingly well with chicken in place of the carrots.
My mother used to make this side dish when I was a kid. She would call them copper pennies, referring to the color and shape of the carrots. It's a delicious side dish that goes incredibly well with a nice thick double cut pork chop or some pork tenderloin. Our version never had cayenne pepper but I'm sure it would be a great addition, especially for a more "adult " pallet.
I like your mom 😆
"Most candies have way more nutritional value than this..." LOL! Excellent!
Chef John, I made these for Christmas and Christmas Eve last year and they were an ABSOLUTE HIT!!! They got requested again.. looks like these guys will be joining the traditional feast from now on! Thanks!!
Made a variant of this but substituted bourbon and brown sugar with maple syrup (good stuff from a small batch farm in Vermont), cinnamon, nutmeg, and clove. Incredible for Christmas dinner.
Watching in 2024 and I love how Chef John is still as zingy as ever. A pillar of CZcams.
Boy is food wishes cool! Great recipes and great teaching.
Good looking recipe! I love this guys' attitude too. Enthusiastic, humorous, just a touch of irreverence but most importantly; entertaining as well.
Hank Machuga
Whiffing smelly farts is funny to some people.
I'll be honest: You are one of the few chefs that I can stand listening to. I made these carrots today and they were DELISH! Thank you for being so awesome.
Gotta try it. I wanna be the Billy Mays of my bourbon glaze. (How'd you miss that, John!??)
I used to make this Chef John recipe two or three nights a week for a pair of old queens for whom I worked as a private cook. They loved these carrots. I used Bulliet(?) Rye Whiskey.
I made this dish for a pre-Easter dinner, last night.
It's spectacular, and the stated timing for liquid runoff is perfect. It's fun, too.
The only disappointment for me was that ... due to those pesky ol' "circumstances beyond our control" ... dinner wasn't served until 4 hours, or more, after I finished the dish. People still loved it, and it drew many compliments. However, it didn't have that same special ZIP that my "sample morsels" had, right out of the pan.
Isn’t that the problem with these recipes. You have to make them before so you can host your guests. I can’t figure out how to do both.
I have all these carrots. What to do?? Go to youtube. Great recipe.
Donna Shinall as do I!
Donna Shinall
That looks like what mom used to make when I was a kid, without the bourbon. We called it copper pennies. Oh yea we lived it.
Exactly why I'm here too haha
Ppppp
Back-and-forth peeling... Someone get this man a Nobel Peace Prize.
“Piece” Prize
Bourbon Glazed Carrots.
#1 Get rid of all those evil nasty Carrots.
#2 Drink bottle of Bourbon.
And as always... Enjoy.
Rofl. I love this recipe vut i love whiskey more so....lol
If Chef John opened a Restaurant it would surely be called..."Cayenne".
Why dont u open it?
I usually eat my carrots raw in salads (lettuce, coleslaw, carrot/raisin). I was looking for a recipe for cooked carrots and I stumbled on this one. I will be making this wonderful recipe tonight with Roasted Garlic BUTTER Rib Eye, mashed potatoes and raison/carrot salad. Thank you for this recipe, it will be a wonderful addition to my recipe library!!
***Don't complain if this is too much Bourbon or Butter! "You must adjust"....
I made this recipe for Thanksgiving last year and it was very popular, so I am revisiting it again this year.
"save your letters for someone they will have an affect on" 😂😂😂
Cooking is probably one of the greatest things you can do for yourself. It is rewarding! That and a clean house- you will feel like a goddess.
I am so grateful for this recipe. Its my first Thanksgiving hosting year and you have been the greatest in calming my fears and making me feel like I am going to shine. Now on to the turkey.
I'm so happy I found this never too old. It's 2022 and I'm a new cook and loved chef john 😋
in the south a stick of butter is a daily thing.
so is heart disease :(
Yeah its the base of every recipe i was ever taught lol
Herstory Lessons I guess wherever you are from, rudeness and being an ass is common where you are from....
@@MrsBerry35 doubtful, it's just reality. some of us choose to live there
@Globglogabgolab 2.0 woow you really are a snowflake are you saying that heart disease is not a problem in the south?
Alcohol sugar and butter that’s when you know it’s going to be good 😏👌🏽
Agreed
spot on
I just made this tonight for pre Thanksgiving get together. Man oh man. So good.
I made these for supper tonight! Everyone said these were the best carrots they have ever had! Thanks Chef John :)
Love this recipe, Grand Marnier instead of Boubon (or cognac) is nice too. Thanks, Chef John ♥
I've used Grand Marnier as well and it was delish, also added orange zest!
That's a good idea. Probably want to eliminate the sugar in that case. The carrots, butter, and Grand Marnier all would be pretty sweet. If only I could afford Grand Marnier.
I remeber making mixed drinks as a teen at their place. They had odd ingredients, like Ouzo, Grand Manier and various Creme de somethings. First and only time I've ever had a Pimm's Cup. I don't usually like gin, but loved it.
I just did it and it is absolutely delicious but instead burbon I added 0,5 cup of white wine and I skipped the cayene pepper and it is sooooo goooddd!!! :)
PS: I realy like your recipes
*Made this last night and OMG...it's insanely good!* To have it more often I'm going to cut the sugar, butter and bourbon by half! We had a lot of sauce left over, not sure why.
0:49 "One of these straight peelers works both ways!" Lol I can't be the only one who caught that...
Just found this and made it tonight; darned good! My wife told me to cook this and nothing else-- ever!
Please keep this recipe online, it has become our festive traditional side.. very tasty, thank you my friend!
The special occasion is tonight just a regular Thursday I think. Thanks for sharing.
You had me at "whole stick of butter"
love this video! especially the joke about the candy hahaha. excellent, excellent
Another year that I come back to this recipe for our yearly treat! Merry Christmas/Feliz Navidad
The carrot peeling.... why have I never thought of that?! Mind blown...will def be doing that from now on, thanks!
As a faithful, old subscriber to chef John I have exercised my rights to slightly (gulp) alter his recipe to suit what I had available......an excellent 25 y/o Brandy instead of Bourbon, micro-planed zest of one Seville orange(small, bitter) and then it's juice added right at the end for the final fast deglaze....(Bourbon is crazy expensive where I'm at (Cape Town) and the brandy is excellent for cooking AND sipping)....The result was exquisite. My guests were demanding my recipe for what they assumed to be my "Grand Marnier Carrots". Of course I rubbed the side of my nose and said" I promised my old chef I'll never tell". The credit belongs to chef John, of course. I've done the same with Remy Martin Cognac and it's (almost) as good...
To me carrots even "glazed with brown sugar" one have been between ugh and yuk. I just cooked your Bourbon Glazed Carrots experimenting for company on 1 January. Your recipe blew my socks off. Simply great. They will become a regular side dish when I have company!!!! That meal will also include your Prime Rib, Your Mashed Potatoes, Your Spinach Pie, Your Au Jus, your Waldolf Salad, and your Horseradish Sauce. Obviously I just love, and use your site. Many thanks and Happy New Year!
Gordon Greeson what brand of bourbon did you use? I'm thinking of making these for Christmas
Gordon Greeson did you use his mash potato recipe with as much butter as there is potato and this? God bless your cholesterol...
(separately. I can understand, but together?)
@@scottaification You need to break forth from your mom's basement and live a little.
That color is stunning.
Yummm, I'll be making these this evening.
is it a youtube curse to come across these videos in the middle of the night? :(
taltigolt Only if your looking for something to cook different, and it’s sitting in the fridge. Like I am 🥕🥕🥕
YES!!!
I found chef John a few years ago when he had less than 400 videos and had myself a few marathons of his vids and have been a steady viewer ever since. Hes my sensei!
Love your sense of humor! Cheers! happy thanksgiving!
I used a splash of fresh oj, maple syrup and French brandy! It’s what was on hand...
Making my annual pilgrimage to this holy site. Thanks Chef John for this recipe! It’s a staple for all our gluttonous holidays 😉
I too just made my pilgrimage in preparation for making this on Thanksgiving. It’s a phenomenal recipe even if my carrots somehow take forever to cook
Aha! I have the carrots. I have the butter, the brown sugar and the bourbon! I was going to make my tried and true apricot-glazed carrots for Thanksgiving, but I'm trying this instead! Thank you, Chef John! ❤️
Tempted to give these a go for Xmas dinner
Oldie but goodie. A combination of one of my least favorite foods (carrots) with one of my most favorite "foods" (bourbon) combined with butter and brown sugar. Loved it!
Have this scraper. It is great.
Old vid but- the roasted red potatoes posted 10 yrs ago will be on our plates this Thanksgiving as will these carrots! TY!
Love these carrots. A yearly dish for Thanksgiving. Glad I came across it. YUM!
Everyone has to investigate for themselves and what's out there does vary around the world. I moved to France from the USA and it's been very educational. If you're in the USA, hello to you "back home!"
Nice dish. Salivating right now.
Just made this. Excellent recipe! I used Amaretto instead of Burbon and was amazingly delicious!
Had No Bourbon. Used Rye Whisky and maple syrup. Oh man. Excellent!
about to use puerto rican rum ,, hope it works.
I am becoming obsessed with this channel!!! I love him!
saw the pic and instantly craved currywurst. watched the video and ate 2 carrots instead. You just made me a healthier person ;)
Yup, totally making these for Easter. This is the best way I've seen carrots prepared, much better than the plain roasted ones that my mom makes.
I can't believe I never thought to go both ways on carrots. A whole new world is now open to me.
Chef John i have to say you have inspired me to cook!! Have done so far a few of your recipes my favorite is the broken spaghetti and by far my favorite.. Today im trying this!! gracias!!!
I do this but with dark rum, dark brown sugar, and a pinch of cinnamon. I will try this version soon.
They where great.
I... could eat this EVERY day... yum
Just made this today, it is absolutely delicious, I will definitely be adding this to my side dish recipes. I used Makers Mark Whisky .
I made this for Easter, it was the first time i made a successful carrot dish. thank you sir :)
you make cooking fun and simple. Thanks to you i'm starting to love cooking.
cheers.
A Masterclass!
Thank you Chef!
I love this recipe been using it for years
Still true
Ya you have a point. I was thinking about stuffing a pork loin with something like this but with apples. thx.
Simple and simply yummy!!!! Lots of carrots in my fridge, yay!😃
I don't like bourbon and yet this had me salivating! Seriously decadent well done!
This looks and sounds perfect for this coming Thanksgiving Thursday! I wasn't quite sure which carrot dish to make until I saw this video. Thanks for making it an easy choice!
You have great taste
I just made them & added crystalized ginger - yummmm!
Great recipe chef
Most of you food doesn't appeal to me, but I love watching your videos because of your voice and personality!
excellent!!
"...go both ways." Chef John, you always crack me up!!! :-D
Love this and will make it for Thanksgiving.
People say the stupidest things about these vids. I mean, who really care how his voice sounds, or if he has brown or black hair or does his shirt match his socks, or do his poot stink??? Gosh people, get a life!!! Can someone just enjoy the vids and try to get something out of them that could add 'color' to your dull lives!!! BTW: GREAT VIDEO!!!
Those are the same people that annoy everyone as they critique every commercial and any given aspect of the movie on the now primitive TV. They have not evolved to understand proper internet etiquette. Or they have had too much sugar. :)
😙Absolutely!
@@DragonflyArtz1 Though I never typed it out, I used to find his inflections really annoying. However, over time they grew on me to the point where they are like 20% of why I watch the video. People who comment about his voice most likely got recommended John's videos by youtube and have not aquired the taste for John yet. Don't insult them, give them time and they will come to believe in our lord and saviour John.
Booooooooooo
Wondahful, once a week I shall have all butter crossaints for breakfast, then have these as a side to my jassleback potatos for dinner! ;p
I make these every year with Scotch whisky for Burns Night! They're really yummy!
These look gorgeous. Wonderful recipe. I'm totally using this.
Ok so special occasions in my kitchen are MORE than once per year. I've tried this recipe without the bourbon....amazing...this dish brings me to the same dilemma as banana pudding...to enjoy hot or cold...both ways are phemomenal
What did you use instead of bourbon?
Ammmmazing recipe. Cant wait to make it.
Same recipe. But I do brandy instead of bourbon. I think it adds to the sweetness. Just use less brown sugar.
i am bout to use puerto rican rum ,wish me luck
@@RAG718 that actually may work better than brandy.
Think I will eat this every day as a whole meal, make layers and layers and never stop until I die. Thank you chef John, I can now die by carrots.
The man got me to make oysters rockerfeller for New Years eve. How can you not want to cook after watching him?!
all I can say it isyour recipe is wonderful thank you so much. Mercedes in Las Vegas Nev
Looks delicious! I will make for Christmas!
Just amazing. Thank you Chef John !
Beautiful color!
The carrots looks delicious. Perfect for an Easter side dish.
I hate gettinf old ...soft and mushy is a must
Can't wait to try these this week!
Looks delicious. Thanks for sharing
I love your commentary, just had to subscribe. Great job👍