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Bourbon Glazed Carrots (Dairy)
INGREDIENTS
1/2 cup butter
2 lbs carrots peeled and cut in bite size pieces
1/2 cup whiskey
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
Salt & pepper to taste
2/3 cup pomegranate seeds for garnish
INSTRUCTIONS
In large skillet over medium high heat melt butter. Add carrots and cook until they begin to brown on the edges; stirring frequently. Approximately 7-8 minutes.
Turn off the heat and carefully add whiskey. Let the fumes dissipate for 1-2 minutes. Turn the heat to medium low and cook until whiskey is almost completely gone; approximately 3 minutes. Stir frequently.
Sprinkle with brown sugar, cinnamon and cayenne. Continue cooking until carrots are tender; stirring frequently. Raise heat to medium high for last minute to thicken glaze. Salt and pepper to taste. Sprinkle with pomegranate seeds and serve.
NOTES
Either salted or unsalted butter is fine. Unlike baking this recipe has a little wiggle room in it.
Always peel your carrots so they have that beautiful crystal clear orange color.
Try to slice them in uniform size so they cook at the same rate and are easy for your quests to eat.
Be very careful and turn off the flame and add the whiskey as fumes from the alcohol can ignite.
Pomegranate seeds are absolutely beautiful and perfect with this dish but if you can not find them then you can top the carrots with parsley, pecans, pine nuts or walnuts
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