Maple Bourbon Glazed Carrots with Pistachios

Maple Bourbon Glazed Carrots with Pistachios

by Kristen on December 11, 2011

Maple Bourbon Glazed Carrots with PistachiosDo you ever get stuck using the same recipe at each festive meal? I know that i definitely fall into that trap. But then some recipes are simply too good to give up, or so my reasoning goes. Since the first time I made these, they’ve been a hit. They’re a staple at most of my big meals, and even make appearances when I’m the only one at the table. When I made them today, I sat and ate the whole plate of them.

The lightly steamed carrots are still firm and just past the not-crispy-anymore stage. They’re sweet from the maple syrup and a hint of boozy bourbon is left behind on your tongue. Salty green pistachios add just the right amount of crunch.

Keep the tops on the carrots. That sounds a bit like an order; and in a way it is. They’re so much prettier with their greens left on.

Maple Bourbon Glazed Carrots with Pistachios

Maple Bourbon Glazed Carrots with Pistachios and Sea Salt
Prep time
Cook time
Total time
Sweet and slightly boozy carrots go well with turkey, chicken or fish.
Recipe type: Vegetable/ Side Dish
Serves: 2
  • 1 bunch carrots, washed with tops cut to 2 inches
  • ¼ cup maple syrup
  • 2 tablespoons bourbon
  • ¼ cup shelled pistachios
  • Sea Salt
  1. In a large frying pan add carrots and enough water to cover half way. Bring to a simmer and and turn carrots over. Cook, covered, till carrots are just barely soft, about 2-3 minutes
  2. Drain water from pan. Return pan to medium high heat and add maple syrup. Cook until maple syrup has started to thicken. Add bourbon and cook for a few more seconds
  3. Arrange carrots on plate and sprinkle with pistachios and sea salt
  4. Enjoy!

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{ 2 comments… read them below or add one }


I love the simplicity of this dish, looks very fancy though.



Hey Asmita,

It might look fancy, but trust me, it’s super easy!


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