Glazed Carrots With Irish Whiskey and Ginger

"A great way to "fancy up" carrots."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by lazyme photo by lazyme
photo by Lavender Lynn photo by Lavender Lynn
photo by Random Rachel photo by Random Rachel
Ready In:




  • Combine sugar, pepper and salt. Set aside.
  • Heat the oil and half of the butter in a large skillet. Add carrots in a single layer and sprinkle with sugar mixture. Cook over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce heat if necessary. When slightly browned on both sides, transfer to a plate.
  • Clean skillet with paper towels. Add the ginger and cook over medium-high heat for 1-2 minutes, until golden. Add to the carrots on the plate.
  • Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy. Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
  • Serve immediately.

Questions & Replies

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  1. PalatablePastime
    We loved these. They had an actual glaze on them with caramelized flavor. The ginger flavor was subtle and just right and the sweetness was not sugary, but also, just right. Thanks for sharing-
  2. lazyme
    Great carrots. Very simple and flavorful. I used baby carrots and added lots of ginger because I love it. Thanks Mikekey for a great keeper. Made for ZWT8 - Great Britain.
  3. Lavender Lynn
    I loved these. Best carrots I have ever eaten. I had to cook in 2 layers so they would be in single layer. Made for ZWT8.
  4. Random Rachel
    I couldn't get a pound of carrots in a single layer on the bottom of my largest pot, so I ended up stirring them around instead of flipping them. It took about 10 minutes for them to cook al dente. Cutting them on the diagonal made them look fancy and it wasn't any harder than cutting them into rounds. The flavor was great. For ZWT8


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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