The Mountain West, specifically Colorado or New Mexico, is where you can get this chili. Green chiles from Hatch, New Mexico, provide it a mild spice and complex flavor. The recipe is a straightforward stew that has a consistent flavor across all textures and ingredients and can be thickened to your preference. Serve over a breakfast burrito, with tortillas, toast, or even rice!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
- ¼ cup brown sugar
- ¼ cup butter, melted
- 2 tablespoons bourbon, or more to taste
Instructions
- Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
- Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.
Nutrition Facts
| Calories | 132 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 121 mg |
| Sugars | 12 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for dinner last night as a test-run for Easter and everyone loved it. I’ll probably do a little extra brown sugar to caramelize the carrots a bit more, and maybe a little extra bourbon (1 tsp) to give the flavor a little more punch. But all-in-all, I think that this was a great recipe.
It was delicious. Guests loved it.
We love this recipe… BUT I add some salt. Yum!
Everyone loved these and easy to make
I already love Bourbon, but my whole family actually enjoyed these. I would make them again in the future.
We really enjoyed it. I think I could have added a bit more brown sugar to make the glaze a little thicker. It was a great addition to our Easter dinner.
I change things by using baby carrots in Insti-pot for 10 minutes with pinapple juice added. The glaze had a great taste.
Made this for Thanksgiving and everyone loved them!!! Definitely will make again!
Made this for Thanksgiving and everyone loved them!!! Definitely will make again!
I love these carrots and glaze. I just found my new go-to cooked carrot recipe.
This was really nice. I used baby carrots and more bourbon, because we are consenting adults. It had a light, sweet flavor with a punch of smoky butter. I will definitely do these again!
This dish was well received at our Thanksgiving dinner. I followed the recipe as written and added a bit more to the sauce as I had cooked 3 lb of carrots. More sauce is always good. The bourbon flavor was very subtle and added a bit of pizazz to the dish.
I made them for my family and was told that they were the best carrots they have ever had. So, I’ll be making them again!
Fabulous potluck recipe. They disappeared in a flash. Next time I will double or triple it.
Followed the recipe exactly. Would definitely recommend.
Yummy!
I have made these carrots a few dozen times. We love them. I have tweaked the recipe though. I add a bit of cayenne pepper to the carrots once softened with the butter. I also changed the bourbon to Fireball cinnamon whiskey-try it you won’t be sorry. Always, always, always a crowd favorite.
I made this recipe exactly as directed and took it to a Thanksgiving dinner with friends. Everyone loved it and I offered the leftovers to the hostess as her whole family couldn’t get enough!
I have made this recipe several times over the past couple of years. I do not change a thing. It is always very well received and super-easy to make. Thank you for the recipe.
I made these Thursday night gouge some friends of ours and they could not stop raving about them. They see easy to make and oh they taste so good. I made them just as the recipe called court except I added just a smidge more Bourbon…… Hmmmm good!
We’ve made this a couple of times now. 1st time was with the bourbon & the 2nd was with brandy. They were ok & different than just butter & salt/pepper, but won’t make again probably. I didn’t think you could taste the sauce much & my glaze was thick so that wasn’t the problem.