Flambe Bourbon Carrots

A gentle fire with a skillet of chunky carrots cooking above it.

Cooking flambe bourbon carrots over a campfire adds a rustic charm and an adventurous flair to this already delightful dish. Picture the crackling flames and the scent of wood smoke mingling with the sweet aroma of caramelizing carrots as the carrots sizzle in a skillet over the open flames.

The act of flambeeing the bourbon carrots over the campfire not only adds a sense of theater to the cooking process but also imparts a unique character to the dish, reminiscent of outdoor gatherings and shared moments around the fire.

As the carrots cook to tender perfection, the flavors meld together, creating a harmonious balance of sweet, savory, and smoky notes. With each bite, one can taste the essence of the wilderness and the spirit of adventure, making this dish a cherished favorite among outdoor enthusiasts and culinary adventurers alike.

Swipe to see all photos
Pouring a sauce from a saucepan into a skillet with carrots on a live fire table.
Once the bourbon and brown sugar are combined with the alcohol flambeed off, it is poured onto the carrots.
Four large carrots cooking on a live fire grill.
The carrorts are initially grilled to start the cooking process and get a smokey flavor.
Saucepan with a flame coming out of it on a grill with sausages in the background.
The alcohol is flambeed off the bourbon and brown sugar mix before being added to the carrots.
Close look of a skillet filled with large chunks of carrots in a bubbling bourbon sauce.
When the bourbon mixture is added to the carrots allow to simmer for at least five minutes for the sauce to reduce, the carrots to finish cooking, and the flavors to meld.
A bottle pouring a gentle stream of bourbon into a saucepan.
Pick a medium brand bourbon to cook with. Good enough that it isn’t bitter but not so expensive it is a waste of money.
A gentle fire with a skillet of chunky carrots cooking above it.
The best fire for sauteing is one heavy with coals but with a gentle flame. These bourbon carrots are gently simmering away as they finish their cooking.

Bourbon Carrots Recipe

A gentle fire with a skillet of chunky carrots cooking above it.
Make boring carrots an interesting side with this quick and easy bourbon flambeed side dish.
Preparation 15 minutes
Cook 35 minutes
Ready in 50 minutes
Servings 4
CourseSide Dish


  • 4 large carrots
  • 1/2 cup butter
  • 1/2 cup bourbon
  • 4 tablespoons brown sugar


  • Texas Original Pits Fire Table
  • skillet
  • saucepan


  • Lightly grill the carrots whole for 10 minutes to add a mild smoke flavor. Then cut into even-sized chunks.
  • In a skillet add the butter, when melted add the carrots and gently saute until they start to soften.
  • In a saucepan heat the bourbon then add the brown sugar stirring until it has dissolved. Then light it to flambe off the alcohol.
  • Pour the sweetened bourbon into the buttered carrots and bring to a simmer for 5 minutes to infuse the flavors and fish cooking the carrots.
  • Serve hot as a side with your favorite BBQ main.

Nutritional Information

Calories: 348kcalCarbohydrates: 19gProtein: 1gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 236mgPotassium: 254mgFiber: 2gSugar: 15gVitamin A: 12737IUVitamin C: 4mgCalcium: 41mgIron: 0.3mg

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About Joey Machado

Joey Machado made is debut into the barbecue industry when he started as marketing manager for small Texas company B&B Charcoal. He brought this to national recognition to this small company before moving on to Fogo Charcoal. Today he is a part of the marketing team for Blues Hog and Gateway Drums.

Learn more about Joey Machado
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