Thanksgiving is all about gathering around the table and sharing great food but making it special doesn’t have to mean making things complicated. This year, we’re sharing an easy beer-braised carrots recipe for a cozy addition to your holiday spread. Pair them with a bottle of Brother Thelonious for a distinctive addition to the meal or explore our Limited Release Collection to find a special bottle to bring to your Thanksgiving host.

A Toast to Thanksgiving with Brother Thelonious

Looking for a beer that can stand up to the rich, savory flavors of Thanksgiving dinner? Brother Thelonious is a big, malty beer with distinctive Belgian yeast character and inviting notes of clove, making it a memorable companion to your holiday feast. Its rich malt and subtle spice notes pair perfectly with roasted turkey, savory stuffing, and hearty holiday sides. Available in convenient 4-packs of 12 oz bottles or 750 ml bottles perfect for sharing, Brother Thelonious is a great addition to your Thanksgiving table.

Bring Something Special: Explore the Limited Release Collection

If you’re heading to someone else’s house this Thanksgiving, a special bottle is a thoughtful way to say thanks. Our Limited Release Collection features unique beers worth sharing, including Old Stock Ale Cellar Reserve, our barrel-aged take that’s a memorable bottle to share around the holiday table. You’ll also find everything from older vintages of Barrel-Aged Old Rasputin to unique, non-barrel-aged releases, offering something special for every kind of beer lover. Explore the Limited Release Collection to find a bottle worth bringing to the table.

Beer Braised Carrots for Thanksgiving

Every Thanksgiving table deserves a few standout sides. These beer-braised carrots bring rich flavor and a seasonal touch to the meal without adding much work to your day. This recipe makes 4 servings as a side.

INGREDIENTS:

• 1 lb carrots (about 4 large carrots)
• 4 Tbsp butter
• 10 oz Old Rasputin
• 1 Tbsp brown sugar
• Salt and pepper to taste
• Fresh parsley, thyme, or carrot greens (optional, for garnish)

INSTRUCTIONS:

• Using a sharp knife, cut carrots into angular pieces, around ¾ of an inch thick on the largest dimension.
• In a medium saucepan that has a lid, melt 4 tablespoons of butter. Toss in carrots and cook, stirring occasionally for about 3-4 minutes on med-high heat. Lift pan off heat and stir if needed.
• Once the butter begins to brown, add 10 oz of Old Rasputin and 1 tbsp of brown sugar. Bring to a slight boil, then reduce heat to low and cover.
• Simmer for about 20 minutes, stirring and checking the heat around the 15-minute mark. Cooking time may vary depending on how much liquid is in the pan. The carrots are ready when they’re tender and coated in a nice glaze.
• When glaze develops turn heat off and season with a slight dusting of fresh black pepper, and your favorite salt (we prefer flaked sea salt).
• Garnish with fresh thyme, thin cut parsley, or very narrow strips of carrot greens with no stem.

RECIPE TIPS AND VARIATIONS:
Carrots: To Peel or Not to Peel?
We prefer organic carrots for this recipe and give them a thorough scrub to remove any dirt. Peeling is completely optional, so feel free to peel your carrots if you prefer!

Experiment with Different Beers
Part of the fun of cooking with beer is experimenting with different flavors. In addition to Old Rasputin, this recipe works especially well with Brother Thelonious or Old Stock Ale. If you go this route, both bring enough malty sweetness to the dish that you can skip the added sugar entirely. Looking for something a little different? We have even used Pacific Magic IPA for a bright, tropical-fruity twist.

Bringing it all to the table

If you’re bringing a side dish to share or choosing a special bottle for the occasion, it’s often the little touches that make a holiday meal memorable. We hope these braised carrots find a place on your Thanksgiving table, alongside good company and a glass of something special. Cheers!