Friday, December 9, 2011

Whiskey-Glazed Carrots

Another crappy cell phone picture....mostly just to prove I actually did make this stuff.

I like glazed carrots.  I added some cayenne and extra black pepper to them.  Honestly, if we didn't already have whiskey on hand I probably wouldn't make a special trip to get any for this recipe.  I think I prefer my version with butter, honey, and a smidge of corn starch.

Whiskey-Glazed Carrots
Serves:  3
Approx. 100 calories per serving

1/2 lb. baby carrots, cut into thirds
1 tbsp. unsalted butter
1/8 cup Jack Daniels (or other whiskey)
1/8 cup brown sugar
1/2 tsp. salt
Freshly ground black pepper

In a large skillet or pot with a lid, heat the butter over medium-high heat until melted.  Add half of the carrots to the pan and cook briefly just to sear, 60-90 seconds.  Transfer to a plate and repeat with the remaining carrots.  Set aside.

Very carefully add the whiskey to the pan and allow to evaporate for about 30 seconds.   Reduce the heat to medium.  Sprinkle the brown sugar into the pan and stir.  Mix in the carrots, stir well, and cover.  Cook for 5 minutes.

Remove the lid and season with salt and pepper.  Cover once more and continue cooking until the carrots are fork-tender and the glaze has thickened, about 5-10*** minutes more.  Transfer to a serving platter and top with minced fresh herbs, if desired, for extra color.  Serve immediately.

***I prefer my carrots a little firmer, so I probably only needed the 5 minutes (or less).  I had some fresh parsley on hand so I threw that on.

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