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Glazed Carrots with Ginger & Whiskey

Glazed Carrots with Whiskey & Ginger

Initially cultivated for their aromatic leaves and seeds, carrots originated in ancient times, probably in what is today Iran and Afghanistan. At that time, the root of the carrot plant was very tough and bitter; today’s sweet and tender-crisp carrot is the product of long selective breeding. Carrots arrived in Europe during Roman times and have been used in the British Isles since at least the 10th century. Historically, carrots came in purple, red, yellow, and white but not orange. What we think of today as the characteristic orange carrot was first developed in the 17th century in the Netherlands—where orange is often thought of as the national color.

And it turns out that the orange carrot also has nutritional benefits. The orange color comes primarily from beta-carotene, which the body metabolizes into vitamin A. Vitamin A is essential for good vision, especially at night. (But eating a lot of carrots won’t give you night vision super-powers; they’ll only help you maintain a normal level of night vision.) Indeed, during World War II, the U.K. Ministry of Food claimed that British pilots’ excellent night vision came from eating plenty of carrots—although they may have been trying to cover up advances in radar technology.

Delicious carrots certainly can stand on their own but in this recipe, we wanted to punch the flavor up a bit with fresh ginger, artfully sliced into matchstick-sized pieces. The butter and broth, added later, reduce to a delicious syrupy glaze with a glug of Irish whiskey to round everything off.


Serves 2 to 3.

Time to Make

At least 15 minutes
and up to 30 minutes

Shopping List

  • 4 large carrots or 5 medium carrots
  • ginger root ¾-inch piece
  • ¼ ounce granulated sugar
  • ¼ ounce ground black pepper
  • ¼ ounce kosher salt or ½ teaspoon sea salt
  • 2 ounces peanut oil
  • 1½ ounces unsalted butter
  • 29¾ milliliters Irish whiskey
  • 4 ounces low-sodium chicken broth or vegetable broth

Equipment List

  • 12-inch heavy skillet
  • paper towels
  • tongs


  • 4 large carrots or 5 medium carrots
  • ¾-inch piece of ginger root
  • 1 teaspoon granulated sugar
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt or sea salt

Peel the carrots, remove the tops and bottoms, and slice on the bias into ½-inch pieces. Peel the ginger and slice into matchstick-sized pieces. Combine the sugar, pepper, and salt in a small bowl and set aside.

  • ¼ cup peanut oil
  • 1½ tablespoons unsalted butter
  • prepared carrots from step 1
  • sugar/salt mixture from step 1
  • 12-inch heavy skillet
  • tongs

Place a skillet over high heat and add the oil and butter; heat until the butter is melted and any foaming has subsided. Reduce heat to medium-high. Add the carrots in a single layer and sprinkle with the sugar/salt mixture. Let the carrots cook undisturbed for 3 minutes then turn the slices over with tongs. When the carrot slices are lightly browned on both sides, remove them from the pan and set aside.

  • prepared ginger from step 1
  • paper towels

Add the ginger to the pan and cook over medium-high heat until golden, about 1 to 2 minutes. Remove the ginger from the pan and add to the carrots. Wipe out the pan with some paper towels.

  • 1½ tablespoons unsalted butter
  • 2 tablespoons Irish whiskey
  • ½ cup low-sodium chicken broth or vegetable broth
  • prepared carrots and ginger from step 2 and step 3

Add the butter, whiskey, and broth to the pan, stir to combine, and bring to a boil. Let simmer until thick and syrupy, about 3 minutes. Return the carrots and ginger to the pan and stir into the syrup until well-coated and heated through. Serve immediately.