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INGREDIENTS
2 LBS CARROTS, PEELED AND SLICED INTO DISCS
8 TBSP UNSALTED BUTTER
1/2 CUP JIMMY'S BOURBON
2/3 CUP LIGHT BROWN SUGAR
1/2 TSP SALT
1/4 TSP PEPPER
1/2 TSP CAYENNE PEPPER
1/4 TSP NUTMEG
2 DASHES WORCESTERSHIRE SAUCE
MINCED FRESH PARSLEY FOR GARNISH

PREPARATION
Add 1 tbsp of the butter to a large skillet over high heat. Add the carrots and cook until slightly softened. Remove from skillet and set aside.

Add bourbon to the pan carefully (step back a little when you add it as it will spatter) and let cook for about 30 seconds to let alcohol evaporate. Turn heat down to medium and add the remaining butter to the pan. Add the brown sugar and stir to melt it with the butter. Add carrots back to skillet and stir to coat carrots in the butter mixture. When mixture starts to bubble, cover with a lid and cook for about 5 minutes.

Take off the lid, add salt, pepper, cayenne pepper, and nutmeg, then stir to combine. Cook uncovered for about 5 more minutes or until the glaze is thick and syrupy. Sprinkle with garnishes and serve hot. Enjoy!

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Adapted from The Chunky Chef