I don’t usually get over-excited about vegetable side dishes. I make them for pretty much every meal, but I don’t often come across recipes I consider to be blogworthy. This recipe is indeed one of those exceptions. It is fabulous! So much so, that Jeff and I made it three times this past month — for a Christmas party we hosted for friends, for a weeknight dinner with the kids, and for Christmas dinner with my family. And each time, the dish was a big hit.
This dish is packed with loads of sweet buttery flavor, which means, of course, that it isn’t exactly easy on the waistline. So if you’re concerned with watching fat, points, or calories, I definitely suggest saving this for special occasions.
- 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
- 1 stick Butter
- ½ cups Jack Daniels Or Other Whiskey
- ¾ cups (to 1 Cup) Brown Sugar
- ½ teaspoons (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.