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November 16, 2020

Plant-Based Bourbon Glazed Carrots

Plant-Based Bourbon Glazed Carrots are a sweet, slightly boozy side dish that is full of flavor, yet healthy. They are oil-free and have no refined sugar.

Plant-Based Bourbon Glazed Carrots

If you love bourbon or carrots, you're going to love this one. Personally, I love both, so this recipe is perfect for me.

But even if  you're not a whiskey drinker you can still enjoy these carrots. The bourbon mostly cooks off and you are left with a sweet, sticky glaze that complements the natural sweetness of the carrots.

Top the cooked carrots with some cilantro to give the dish a fresh flair and you've got yourself a tasty Thanksgiving or Christmas side dish. You can easily increase or decrease the yield of this recipe to feed a crowd or to serve 1-2 people.

I'm such a big fan of carrots that it took me only a few days to eat the entire recipe. But you don't have to love carrots as much as I do. Maybe after trying this recipe you will...

Plant-Based Bourbon Glazed Carrots

Features

  • Dietary needs -- this recipe is plant-based, oil-free, gluten-free, and refined sugar-free
  • Perfect holiday side dish -- the seasonal ingredients will fit right in with any holiday spread
  • Quick and easy -- these carrots are easy to prep ahead of time, and they only take a few minutes to cook

Ingredients

  • Vegetable Broth/Stock: Since we're not cooking with oil, we'll use vegetable stock as the cooking liquid. It's a great way to add extra flavor to the carrots AND keep the dish oil-free (and therefore minimally processed).
  • Carrots: PLEASE buy whole carrots. Don't use baby carrots for this recipe. Actually, never buy baby carrots. Baby carrots get treated with chlorine and other extra things that make them taste so terrible compared to the whole carrots. Do your taste buds a favor and opt for a bag of large carrots.
  • Salt: Salt will enhance the natural sweetness in this recipe.
  • Bourbon: You don't need a super good bourbon for this recipe. Any average bourbon will work perfectly. I used Maker's Mark bourbon, but an even lower tier would be fine.
  • Maple Syrup: To create the "glazed" effect, we need some sort of sweetener. I used maple syrup, but if you want this recipe to be refined sugar free date syrup will work too.
  • Cayenne: A dash of cayenne goes a long way to balance out this dish. Because the carrots, bourbon, and maple syrup are SO sweet, it is nice to have a kick of spice to counter the sweetness. If you don't like spice, I suggest adding pepper, more salt, and increasing the cilantro.
  • Cilantro: This is an optional garnish, but it adds the freshness that this dish needs. Bourbon and carrots are both on the heavy side, so cilantro can lighten up the dish.

Plant-Based Bourbon Glazed Carrots

How to make Plant-Based Bourbon Glazed Carrots

Step 1. Peel and chop the carrots into your desired shape. I did rounds for these pictures, but you could also cut the carrots on the bias or slice them into sticks.

Step 2. Heat some of the vegetable broth in a large pan over medium heat. The vegetable broth will serve as the cooking liquid.

If you've never cooked without oil, don't worry. It's pretty much the same process; just make sure to let the vegetable broth cook off by the end of the recipe. Since this particular recipe has a glaze, it will be very easy to make sure all the liquid is gone at the end.

Add the carrots and salt to the pan. Cook for 5-8 minutes, adding more vegetable broth if the carrots start to stick to the pan.

Step 3. Reduce the heat to medium-low. Pour in the bourbon and cook until it is almost evaporated, about 2 minutes.

Be careful when you pour in the bourbon, especially if you have a gas stove. Pour slowly!

Step 4. Add the maple or date syrup. Continue to cook and stir until the carrots are almost cooked through.

Step 5. When the carrots are almost cooked, turn up the heat and allow the glaze to thicken for about 30 seconds. If you have extra liquid still in the pan from the vegetable broth, this process may take several minutes.

Step 6. Remove the carrots from the heat. Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh cilantro, if desired. Enjoy!

Preparation and Storage

Preparation: If you want to save time on Thanksgiving day, you can chop the carrots ahead of time. Depending on how many pounds of carrots you use, this could easily save you 10-20 minutes.

Just store the chopped carrots in an air-tight container or plastic bag. You can keep them in the fridge for 1-2 days before you cook this. If the carrots get a little dry during storage they will instantly be re-hydrated when added to the vegetable broth.

Storage: Store these Plant-Based Bourbon Glazed Carrots in an air-tight container the fridge. They will last for a week or two!

Plant-Based Bourbon Glazed Carrots

Recipe Prayer

Praise Jesus for easy, healthy dishes that we can feed ourselves and our families. Thank You for Your abundance. Amen.

Related Recipes

Want more Thanksgiving or Christmas side dishes? Here are my favorites:

Looking for other carrot dishes? Check out these tasty recipes:

Plant-Based Bourbon Glazed Carrots

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Bourbon Glazed Carrots

Plant-Based Bourbon Glazed Carrots are a sweet, slightly boozy side dish that is full of flavor, yet healthy. They are oil-free and have no refined sugar.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

15

min

total:

25

min

Ingredients

  • 1/4-1/2 Cup Vegetable Broth/Stock
  • 2 Pounds Carrots
  • 1/2 Teaspoon Salt
  • 1/2 Cup Bourbon
  • 3 Tablespoons Maple or Date Syrup
  • 1/8 Teaspoon Cayenne
  • Cilantro, to garnish

Instructions

  1. Peel and chop the carrots into your desired shape.
  2. Heat 1/4 cup of the vegetable broth in a large pan over medium heat. Add the carrots and salt to the pan. Cook for 5-8 minutes, adding more vegetable broth if the carrots start to stick to the pan.
  3. Reduce the heat to medium-low. Pour in the bourbon and cook until it is almost evaporated, about 2 minutes.
  4. Add the maple or date syrup. Continue to cook and stir until the carrots are almost cooked through.
  5. When the carrots are almost cooked, turn up the heat and allow the glaze to thicken for about 30 seconds.
  6. Remove the carrots from the heat. Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh cilantro, if desired. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography