Bourbon Glazed Carrots
Makes 3-5 servings
This makes a great Thanksgiving side dish.
Here is what you need:
1 pound carrots
3 to 4 TBS unsalted butter
¼ cup bourbon or a little more if you like! (use decent bourbon)
¼ cup brown sugar or a little more to taste
2 sprigs fresh thyme, 1 sprig strip off the leaves
Kosher salt and fresh ground pepper
Here is what you need to do:
Peel the carrots and slice them into ½ inch chunks. You can slice them straight down or on a bias, your choice.
In a large skillet, that has a fitted lid melt 2 TBS butter over medium high heat. Add the carrots and stir them around a bit until they start to brown. Do not over crowd them, if you have to you can do this in batches. With a slotted spoon take the carrots out of the skillet and put in a bowl.
Slide the skillet off the heat and add bourbon. Slide back on the heat and let it cook down a bit while you stir it. Reduce heat and in the rest of the butter and stir until melted.
Next, add in the brown sugar, the stripped thyme leaves, salt and pepper.
Stir well and let the sugar melt. Add the carrots back to the pan stir them around then reduce heat to low and put the lid on it.
Let cook for 5 to 6 minutes then take the lid off and cook for 5 to 6 more minutes. The amount of time you cook the carrots will depend on how soft you want them. You do not want them mushy but not too firm either. I taste one to judge. In addition, you should taste to adjust seasoning if needed.
Put carrots in a serving bowl, garnish with thyme sprig and enjoy!
Happy Thanksgiving. Let’s Eat!!