Citrus-Bourbon Braised Carrots

A Jerry James Stone Recipe




  • 1 pound carrots
  • 1 tangelo
  • ¼ cup Bourbon
  • 3 sprigs of thyme
  • 1 clove of garlic
  • 1 teaspoon apple cider vinegar
  • 1 cardamom pod
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
Jump to instructions
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • Wash the carrots thoroughly and let them dry. I do this by adding them to a large pitcher with warm water and a couple tablespoons of white vinegar and then let them soak for 15 minutes. After they soak, scrub them with a vegetable brush (which will be easy at this point) and rinse them off. Then let them dry thoroughly.
    Carrot Recipe 1
  • Now trim off the carrot tops (tee hee...Carrot Top). Don't discard the greens! You can use them in a vegetable stock or you can use them as a pesto. I swear! It is really good.
    Chopped Carrots 1
  • Using a dutch oven (or any deep pan that is oven safe), melt 1 tablespoon of butter along with the olive oil over a medium-high heat. Once it has melted, add the carrots and cook them for about 10 minutes until they are just tender.
    Dutch Oven 1
  • Turn off the heat and juice the tangelo (don't waste those peels), adding the juice to the pot. You can also add some zest from the tangelo. Just a teaspoon should be enough and it will add a nice bitter to this dish.
    Tangelo 1
  • Tangelo Juice 1
  • Crush your cardamom pod, mashing the seeds. Then add the whole pod and the seeds to your dutch oven. Honestly, I just love the smell of cardamom. Yum!
    Cardamom 1
  • Add the remaining ingredients--the bourbon, the clove of garlic, a teaspoon of apple cider vinegar, the tablespoon of brown sugar, and the 3 sprigs of fresh thyme.
    Braising Carrots 1
  • Cover the carrots and the braising mixture with a sheet of parchment paper. This is very important. When you braise, the vapors rise to the lid but tend to decrease in flavor as a result. By adding a layer of parchment between the braising mixture and the lid, they travel less and you will end up with a much more intense flavor.
  • Cook the carrots in a pre-heated oven at 375 degrees F for about 30 minutes, until they are super tender. They should almost fall apart. Enjoy!