Bourbon Maple Glazed Carrots

These bourbon maple-glazed carrots are so magical and the perfect addition to the Thanksgiving table. 

We have totally been down this little bourbon road before. I mean I’ve kind of been indulging in the stuff lately.

cooking with it…

brewing beer with it…

drinking it straight out of the bottle…

Kidding. Kidding! I swear, I do not have a “problem.” Please don’t judge me.


In all seriousness though, I love to cook with bourbon. Especially when a sweet veggie is involved. These bourbon maple glazed carrots taste like candy. They are uber sweet, this coming from the sweetness from the bourbon, maple syrup and brown sugar. The sweetness is toned down just a little bit with fresh herbs, salt and pepper.

They are the perfect addition to your Thanksgiving spread. I like to make them ahead of time and then keep them warm in a low oven. They get better as they sit for an hour or so.

Trust me on this.


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Beer Love:
A bourbon barrel-aged stout sounded to me like the perfect fit as the beer pairing for these carrots, and boy did they pair well. I knew I wanted a beer on the sweeter side, something heavy and indulgent. I love stouts as the temperatures start to lower and I love them even more when they have been barrel-aged. They’re malty goodness combined with the sweet carrots is a true match. This is one instance where sweet goes perfectly well with sweet.
The Bruery’s Black Tuesday
Goose Island’s Bourbon County Stout
Founders Brewing’s KBS
Deschutes Brewery’s The Abyss
Hoppin’ Frog’s Barrel Aged B.O.R.I.S The Crusher

Bourbon Maple Glazed Carrots

5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8


  • 3/4 cup good-quality bourbon or whiskey
  • 1/2 cup butter
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • salt and black pepper
  • 2 teaspoons chopped dill plus more for garnish
  • 1 1/2 pounds carrots peeled and sliced into 1/2 inch pieces


  • In a saute pan, add the bourbon. Cook over medium-high heat until the bourbon has reduced by half, about 10 minutes.
  • Add the butter, maple syrup, brown sugar, a sprinkle of salt and black pepper, chopped dill and carrots. Toss to combine.
  • Reduce the heat to medium to medium-low and cook for 15-20 minutes or until the carrots are tender but still have a nice snap.
  • Remove from heat. Garnish with fresh dill and serve immediately.
  • Enjoy!