Bourbon Carrots with Dill



I seem to have an abundance of fresh dill lately so I am constantly looking for new ways to use it. This recipe is an absolute winner. The carrots are cooked in fresh bourbon for about 6 or 7 minutes, then tossed with butter and dill and just a little bit of salt. The end result is a delicious bite of carrot that lingers with a lovely finish of bourbon. Delish!!



  • 4 large carrots, sliced diagonally
  • 1/2 cup bourbon whiskey
  • ¼ tsp. salt
  • ½ Tbsp. butter or butter substitute or olive oil
  • ¼ tsp. dried dill weed or ½ tsp. chopped fresh dill weed
  • salt to taste


  1. Scrub or peel the carrots, then slice on the diagonal.
  2. Pour bourbon into a large skillet (large enough to spread the carrots out into one to two layers) and bring to a boil. Add carrots. Cover 4 minutes, stirring once after 2 minutes.
  3. Remove cover and cook on medium high until carrots are tender and bourbon has evaporated.
  4. Add butter, dill weed, and additional salt, if needed. Remove from heat and serve immediately.

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