Our January Supper Club dinner theme was Booze. We each picked a different type of alcohol to cook with, and the results were absolutely delicious!
Whiskey, butter and brown sugar are reduced to give these tender carrots a shiny, delicious glaze.
These carrots were sweet and delicious. They were simple to prepare, the only caveat being that the glaze took much longer than 5 minutes to reduce. I had a feeling it would – there’s no way all that liquid is going to cook down into a glaze in such a short time.
This would be a great side dish to go with pot roast, chicken or pork. And it’s a great way to use up any extra carrots you have hanging out in the fridge.
The Pioneer Woman
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 cup Jack Daniels Or Other Whiskey
3/4 cups (to 1 Cup) Brown Sugar
1/2 teaspoon (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
Big Flavors Rating: 4 Stars