Bourbon-Ginger-Glazed Carrots

Bourbon-Ginger-Glazed Carrots is a great dish to serve along side a lamb, pork or beef roast. Using whole baby carrots that are 6 to 8-inches long after the fronds are removed yields the best results.

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Bourbon-Ginger-Glazed Carrots
(Mark Kelly, 2013)

Makes 4 Servings

4 Tbsp unsalted butter
1 pound baby carrots, sliced lengthwise in half
¼ cup packed brown sugar
3 Tbsp peeled, minced fresh ginger
3 Tbsp bourbon
Juice of 1 orange
2 tsp Kosher salt
Freshly ground black pepper

Heat butter in a large skillet over high heat. Add carrots and sauté for about 6 minutes, until slightly softened.

Add brown sugar and ginger and cook stirring until the brown sugar dissolves, about 2 minutes. Deglaze the pan by stirring in the bourbon and orange juice.

Cook until the carrots are fork-tender and the liquid is reduced and syrupy, about 6 to 8 minutes. Season with salt and pepper and serve immediately.

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