Beer-Glazed Carrots

Guess where these carrots came from? The Savvy Garden!


I came to some realizations about my garden this weekend:

1. Having a black walnut tree above our yard means I must be vigilant about removing every single walnut that falls into the raised beds, or some of my vegetables will die. The tree has been dropping walnuts at a startling rate in the past week or so, which is so terrible for the soil. Even though tomato season is done, I still need to keep the walnuts out of the beds in the off-season so the soil doesn’t get too acidic!

2. Shade + black walnut tree + yard layout = I need to choose what I grow carefully. For instance, I planted an entire bed of sweet corn and soybeans this year and got… 2 ears of corn and no soybeans. Another bed contained melons + lima beans, and produced zip. Two of my four beds grew nearly nothing.

2a. Next year, I’ll be focusing on tomatoes, beans, greens and herbs. And attempting peas again. These are the things that grew well for me this year, and were worth the time and space it took to grow.

2b. I will not be growing corn, lima beans, peppers or melons next year. My peppers came through better this year than last, but weren’t as successful as the vegetables in 2a. And this was my second year growing melons with little success.

3. I won’t be growing carrots next year. I know, I know. Clearly, I have some gorgeous carrots from the garden this year. But I can get carrots at a very low price at the farmers’ market from a farmer who has the space to devote to the 50-60 day growth period for carrots. I do not have that space.


So I better enjoy these garden-grown carrots… because they won’t be back next year.

But you know what will be coming back, again and again? These beer-glazed carrots. We’ve already had them twice in the past week. And as a bonus, the recipe doesn’t quite use up an entire bottle of beer…so someone has to take a few sips while the carrots cook.


Beer-Glazed Carrots

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: Serves 2-4

Beer-Glazed Carrots

Any beer works with this recipe. I've made it using a pumpkin ale, which subtly flavored the dish. I've also made it using a red ale that had a lot of hops, and the beer flavor was much more noticeable. Choose your beer based on how much you want the flavor to come through.

Adapted from Alton Brown's Glazed Carrot Recipe


  • 7 medium carrots
  • 2 tablespoons unsalted butter
  • 1 cup beer
  • 1/2 teaspoon ground black pepper
  • Pinch of salt


  1. Peel the carrots (optional) and slice into 1/4" disks.
  2. In a small saucepan over medium heat, melt the butter. Add the carrots, stirring well to coat with the butter.
  3. Pour the beer over the carrots, cover and bring to a simmer. Remove the lid and simmer until the beer is nearly gone, about 10-15 minutes. Season with pepper and salt to taste. Serve warm.