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.
(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.