Ingredients: 4 tbsp of butter 1 pound carrots, peeled, cut into equal-sized pieces 1/2 teaspoon salt, or to taste 1/2 cup whiskey (bourbon works great) 1/3 cup brown sugar 1 pinch cayenne pepper, or to taste freshly ground black pepper to taste 2 sprigs fresh thyme leaves for garnish (if you'd like)
Directions: Melt butter in a heavy skillet over medium-high heat. When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes. Reduce heat to medium-low. Carefully pour in whiskey. Cook and stir until whiskey is almost evaporated about 2 minutes. Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes. When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds. Season with cayenne pepper and ground black pepper. Transfer to a serving dish and garnish with fresh thyme leaves, if desired.
Ingredients:
ReplyDelete4 tbsp of butter
1 pound carrots, peeled, cut into equal-sized pieces
1/2 teaspoon salt, or to taste
1/2 cup whiskey (bourbon works great)
1/3 cup brown sugar
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
2 sprigs fresh thyme leaves for garnish (if you'd like)
Directions:
Melt butter in a heavy skillet over medium-high heat.
When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
Reduce heat to medium-low. Carefully pour in whiskey. Cook and stir until whiskey is almost evaporated about 2 minutes.
Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
Season with cayenne pepper and ground black pepper. Transfer to a serving dish and garnish with fresh thyme leaves, if desired.
Enjoy! Buen Provecho!