one of my mentors introduced me to this Pioneer Woman recipe a few years back and i still love it. because of the butter and sugar content, i save this one for special dinners. 

Prep Time: 10 min| Cook Time: 20 minutes | Yield: 6-8 servings


  • 1 stick (8 tablespoons) butter
  • 2 pounds carrots, cut into 1/2″ slices on the diagonal
  • 3/4 c whiskey (most any kind will do, no need to use the good stuff)
  • 3/4 c packed brown sugar
  • salt and fresh ground black pepper
  • optional: 2 sprigs thyme


Melt half of the butter in a large skillet over high heat.

When the skillet is real hot (careful not to burn the butter), add half the carrots and stir them around to brown them quickly, about 1 minute. Remove these carrots to a plate and repeat with the remaining carrots, removing those to the same plate.

Pour the whiskey into the skillet. Let this bubble and cook until slightly reduced, about three minutes.

Reduce heat to medium low, add remaining butter and stir until melted. Add the brown sugar, salt and pepper. If using thyme, add the leaves from 1 sprig.

Add carrots, reduce heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.

Take care not to cook these too long – the sauce can start to become very sticky and caramelized.

Serve hot.