1 pound carrots, peeled, cut oblique
1 tablespoon butter (or olive oil)
2 tablespoons (real) maple syrup
3 tablespoons Kentucky bourbon
salt, black and white pepper to taste
1/2 teaspoon parsley, finely chopped (optional)
In a large skillet (make sure you have a tight-fitting lid for it), heat the butter, maple syrup, and bourbon over medium heat with occasional stirring, simmering for about 5 minutes to cook off alcohol. Add in cut carrots, a dash of nutmeg, pinches of salt and pepper. Stir. Cover with lid. Occasionally stir. After about 10 minutes, the carrots should appear darker and glazed. Check with a fork for tenderness and taste for seasonings. Once tender per your preference, remove from heat and toss in parsley if you would like. Serve immediately.
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