Hickory Bourbon & Brown Sugar Glazed Carrots


1 pound peeled mini rainbow carrots

1/2 cup water

3 tablespoons unsalted butter

1/3 cup packed dark brown sugar

¼ cup Stubb’s Hickory Bourbon Bar-B-Q Sauce

½ teaspoon each Kosher salt and freshly ground black pepper

2 tablespoons fresh flat leaf parsley, chopped



Cooking Instructions:

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.


This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions[1]. For more recipes by Heather, please visit her website at www.kitchen-concoctions.com[2].


  1. Kitchen Concoctions: http://www.kitchen-concoctions.com/
  2. www.kitchen-concoctions.com: http://www.kitchen-concoctions.com/