Maple Bourbon Glazed Carrots Recipe
Originally published October 14, 2014, Updated on 10/4/20
It’s been almost 6 years since I posted this Maple Bourbon Glazed carrots recipe - about time for an upgrade. The photos were just too pretty to leave it to a single, too-small photo!
This was originally posted right after Canadian Thanksgiving that year. As a Canadian living in the US at the time, it was always important to me to observe our Thanksgiving. Canadian Thanksgiving is more of a harvest thing than anything, which I dig.
It’s also a month earlier than US Thanksgiving, which means fall leaves, fresh apple cider, and all the trappings of autumn. American Thanksgiving in the US always felt more like Christmas, what with the late November weather and all.
A Tale of Two Thanksgivings
I always tried to keep our two Thanksgiving dinners separate. For some of it, that meant relegating certain dishes to particular Thanksgiving dates.
Tourtiere? Canadian Thanksgiving. The weird sweet potato “side dish” with marshmallows on it (why is it not a dessert?) that my husband grew up on? American Thanksgiving.
Obviously-not-a-dessert vegetable sides were up for grabs, and I’d try to vary them. There’d usually be some sort of bright vegetable (carrots, beets, winter squash), a potato (mashed, hasselback, scalloped, etc), as well as a green vegetable (Beans, Brussels Sprouts, etc).
Sometimes one Thanksgiving would be ham - such as Canadian Thanksgiving, the year I blogged this recipe - while the other was turkey... but now we mostly just do a turkey for both.
That year, I was feeling a bit uninspired for which veggies I wanted to serve with the ham.
As luck would have it, the local Farmer’s Market tweeted out a gorgeous picture of purple and white carrots, and I instantly made up my mind - I’d be making my bourbon glazed carrots. If I could get my hands on some really pretty carrots, I’d have Porter shoot them, and I’d blog it.
... and here we are.
Maple Bourbon Glazed Carrots
This recipe was designed with Canadian Thanksgiving in mind - hence the Maple Syrup. Yes, I’m a walking stereotype and will use any excuse at all to put maple syrup in whatever I’m cooking or eating.,.. But it WORKS.
At the very last minute, I decided it would be a maple-bourbon glaze - and by last minute, I mean that my husband ran to the store to pick up some bourbon JUST after I got the carrots cut, and the potatoes were boiling away!
These Maple Bourbon Glazed Carrots were amazing, and have since become a yearly thing for us. They’re easy to make and are SUPER tasty. Just be sure to make more than you think you'll need, as they disappear QUICKLY!
More Holiday Recipes
Looking for more inspiration for your holiday spread? Whether Thanksgiving, Christmas, Easter, or any of the other holidays, here's a few ideas for you!
Bacon Roasted Brussels Sprouts
Brandied Apple Upside Down Cake
Chicken Based Potato Sausage Recipe - Potatiskorv
Egg Nog Sticky Buns
Gouda Mashed Potatoes
Mushroom Brie Turnovers
Orange Ginger Cranberry Sauce
Pumpkin Spice Nanaimo Bars
Savoury Mushroom Chestnut Stuffing
Southern Comfort Glazed Ham
Southern Comfort Pecan Pie
Traditional Cranberry Mousse
Traditional Pumpkin Mousse
Intrested in Canadian cuisine? Be sure to check out my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
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Well, the published nonsense, anyway!
Now, on to that Maple Bourbon Glazed Carrots recipe!
Maple Bourbon Glazed Carrots
- 3 Lbs Mixed Carrots
- ½ Cup Unsalted Butter
- ½ Cup Pineapple Juice
- ¼ Cup Maple Syrup
- ¼ Cup Bourbon*
- ¼ Cup Brown Sugar
- Ground Pepper
- Wash and/or peel your carrots. For ours, I peeled the white and orange carrots, and scrubbed the purple ones – peeling will remove that pretty purple colour from the outside!
- Using a sharp knife, carefully slice the carrots into round (straight across) or oblong (on a bit of a diagonal) disks, ⅛-1/4″ thick. (Aim for uniformity – they’ll cook more evenly!). Add to a heavy, medium pan, along with remaining ingredients.
- Bring to a boil, turn heat down to medium, and simmer – stirring occasionally – until glaze cooks down and carrots reach desired tenderness – between 10-20 minutes, depending on thickness and personal taste.Serve hot!