Hickory Bourbon & Brown Sugar Glazed Carrots

This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions.
  • 7



  • 1 pound peeled mini rainbow carrots
  • 1/2 cup water
  • 3 tablespoon unsalted butter
  • 1/3 cup packed dark brown sugar
  • 1/4 cup Stubb's® Hickory Bourbon Bar-B-Q Sauce
  • 1/2 teaspoon each Kosher salt and freshly ground black pepper
  • 2 tablespoon fresh flat leaf parsley, chopped


  • In a small saucepan, toss together the carrots, water, butter, brown sugar, Stubb's Hickory Bourbon Bar-B-Q Sauce, salt and black pepper.

  • Bring carrots to a boil. Boil for 5 minutes then reduce heat to a medium low and simmer, partially covered, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 6-8 minutes. Serve immediately topped with parsley.

Nutrition information (per Serving)