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whisky glazed carrots

Whisky glazed Vichy carrots

Karon Grieve
Super easy, oh so tasty and quick to make too. These glazed carrots are the perfect side dish.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine British
Servings 6 people
Calories 69 kcal


  • 500 g carrots chantilly carrots
  • 4 cloves garlic peeled
  • 30 g butter
  • 50 ml whisky
  • 1 tbsp caster sugar
  • 150 ml water
  • 1 tbsp parsley chopped


  • Place all ingredients apart from the parsley in a pan and bring to the boil.
  • Reduce heat and simmer covered for 10 minutes then remove lid and continue to cook for a further 10 minutes till liquid evaporated
  • Serve immediately sprinkled with fresh parsley



You can use any carrots here. For larger carrots wash and peel first and cut into rings, slice at an angle or cut into batons. If using frozen carrots cut out a little of the water as they already contain water.
Serve hot so the glaze is at its best.


Calories: 69kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 65mgPotassium: 285mgFiber: 2gSugar: 6gVitamin A: 13986IUVitamin C: 6mgCalcium: 39mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword glazed carrots, whisky
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