This Whiskey Glazed Brussels Sprouts and Carrots side dish is so addicting – everyone will want seconds! Perfectly roasted carrots and brussels sprouts tossed in our famous whiskey glaze!
An Easy Carrots + Brussels Sprouts Side Dish Recipe for Thanksgiving
We just can’t get enough of this whiskey glaze. It just makes everything you put it on taste so much better!
When it comes to side dishes for the Holidays…people seem to get stuck in ruts by making the same recipes over and over. Don’t get me wrong – tradition is awesome. I love having family recipes that are standards at our holiday table and we do have a few of those.
These Whiskey Glazed Baby Carrots and Brussels are definitely that recipe.
What is Whisky Glaze?
Whiskey glaze is a sweet, but slightly spicy glaze made with a splash of whiskey that you can practically put on anything and it’s going to taste amazing. We’ve used our whiskey glaze on so many things…
More Recipes With Whiskey Glaze:
- Chicken Fried Ribs with Whiskey Glaze
- Fried Pork Dumplings with Whiskey Glaze Dipping Sauce
- Fried Whiskey Glazed Brussels Sprouts
- Turkey Apple Meatballs With Whiskey Glaze
- Chicken Wings With Whiskey Glaze
How to Make this Easy Carrots Side Dish (Can Also Be Made Ahead!)
This Whiskey Glazed Baby Carrots and Brussels recipe couldn’t be easier to make. It’s a stove top recipe so when your oven is full you don’t have to worry about getting another side dish in there at the last minute.
A bonus, too – this recipe can also be made ahead of time and heated up in the microwave or back in a skillet right before dinner, so that makes holiday dinners or Sunday dinners with the family even better!
Just grab a large skillet and throw in some olive oil and salt and pepper to start cooking the carrots and brussels sprouts.
Add water, put the lid on and steam for 10 minutes until they’re tender. If your skillet doesn’t have a lid you can use heavy duty aluminum foil instead, it just might take a few more minutes to cook.
Once the carrots and brussels are tender, pour the whiskey glaze on top and toss to coat. We know you’ll be picking these veggies right out of the skillet, but do try and save some for the table!
Pour these carrots and brussel sprouts right into a serving dish and get them on the table while they are hot. Garnish simply with a few pieces of fresh thyme and some thyme leaves to make yourself look fancy…
I can promise you, these whiskey Glazed Carrots and Brussels Sprouts are going to be a huge side dish win. Even the kids will gobble up these vegetables, and then ask for more.
Looking For More Thanksgiving Side Dish Ideas?
- Homemade Creamy Caesar Salad Dressing
- Upside Down Pineapple Stuffing
- Buttered Carrots with Streusel Topping
- Grandma’s Best Stuffed Artichokes
- Creamed Spaghetti Squash with Bacon and Gruyere
This addicting vegetable side dish is sure to become a family favorite! These tender vegetables tossed in our famous whiskey glaze are perfect for holidays or family dinners!
For the Whiskey Glaze
- 4 cloves of garlic, minced or pushed through a garlic press
- 1 tablespoon canola or vegetable oil
- 1/2 cup water
- 3/4 cup pineapple juice
- 3/4 cup brown sugar
- 1/2 cup teriyaki sauce
- 1/4 cup Whiskey
- 1/2 teaspoon cayenne pepper (depending on how spicy you like the glaze)
- 1 1/2 tablespoon cornstarch mixed with 1 1/2 tablespoon of water
For the Vegetables
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 – 12 oz. packages baby carrots
- 2 – 9 oz. packages brussels sprouts, cut in half and ends trimmed
- 1 tablespoon fresh thyme leaves, chopped
- Make the whiskey glaze by heating up the oil in a medium saucepan.
- Add the garlic and cook for 30 seconds, then add in the rest of the ingredients except for the whiskey and cornstarch mixture.
- Whisk together and let cook for 10 minutes, simmering.
- Remove the pan from the heat and carefully pour in the whiskey. Stir and let cook for another 5 minutes, then bring back to a boil and whisk in the cornstarch mixture.
- Let the glaze come back to a boil, reduce the heat and let simmer for 5 minutes to thicken and then remove from the heat.
- In a large non-stick wok or skillet, add the oil and heat over medium high heat.
- Add the carrots and brussels sprouts to the pan and season with the salt and pepper.
- Toss the vegetables and cook for 5 minutes. Pour in 1/2 cup of water and cover the skillet to let the vegetables steam for 10 minutes.
- Pour 1 1/2 cups of the whiskey glaze over the vegetables and toss to coat.
- Garnish with fresh thyme leaves and serve.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American