Best 7 Irish Mist Whiskey Carrots Recipes

GLAZED CARROTS WITH IRISH WHISKEY AND GINGER

Steps:

• Combine sugar, pepper and salt. Set aside.
• Heat the oil and half of the butter in a large skillet. Add carrots in a single layer and sprinkle with sugar mixture. Cook over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce heat if necessary. When slightly browned on both sides, transfer to a plate.
• Clean skillet with paper towels. Add the ginger and cook over medium-high heat for 1-2 minutes, until golden. Add to the carrots on the plate.
• Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy. Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
• Serve immediately.

IRISH MIST WHISKEY CARROTS

Steps:

• Melt butter.
• Add carrots.
• Cook for a minute.
• Remove from heat.
• Add whiskey OFF the stove.
• Add brown sugar.
• Return to stove.
• Cook covered for 5 minutes or until carrots are as tender as you like them.

WHISKEY-GLAZED CARROTS

Steps:

• Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired. Stick a serving spoon in the mix, and it's time to serve 'em up. And oh, what a wonderful time it is. I gobbled these up 'til I embarrassed myself.And you will, too. I know it.

MAPLE IRISH WHISKEY CARROTS

Steps:

• 1. Clean and peel carrots. Cut into rounds about 1/4-inch thick.
• 2. Combine mustard, salt, pepper, maple syrup, garlic, and rosemary in a small pan over a medium heat.
• 3. Cook for 5 minutes at a simmer. Remove pan from heat and stir in whiskey.
• 4. Return pan to heat and simmer for another 8 minutes. The syrup should be thick and bubbly. Set aside in a warm place. Do not allow to cool off.
• 5. Bring water to boil in a large pan over a high heat. Place carrots in boiling water and cook until tender. Drain carrots and place them in a serving dish.
• 6. Add syrup glaze to carrots and mix gently to coat. Makes about 6 servings.

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE

Steps:

• Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
• Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

IRISH WHISKEY CARROTS

Steps:

• 1. wash carrots, but do not peel
• 2. slice carrots into coins
• 3. melt butter in pan over medium heat
• 4. place carrots in the pan and let cook for 3 mins.
• 5. add the sugar and the holy water(irish whiskey)caver and let cook for another 15 mins. 'tis a great recipe!!

IRISH STICKY CARROTS WITH WHISKEY-GINGER GLAZE

Steps:

• Peel carrots and slice into 1/2 inch circles.
• peel ginger and cut into matchstick sized strips.
• Combine sugar, pepper, and salt.
• heat the oil and half of the butter in a large skillet.
• add the carrots and sprinkle with sugar mixture.
• cook 3 minutes.
• turn slices with tongs.
• when browned on both sides and starting to blacken at the edges transfer carrots to a plate.
• clean skillet with a paper towel.
• and ginger and cook 2 minutes.
• add to the carrots.
• add remaining butter, whiskey and stock bring to a boil and cook 3 minutes until syrupy.
• return carrots and ginger to skillet and mix well with syrup.