Bourbon Ginger Glazed Carrots
- Makes: 4 to 6 servings
- Prep 10 mins
- Cook 16 mins
The carrots from chef Edward Lees cookbook Smoke and Pickles are sweet, buttery--and, yes, boozy.
1 -1 1/2
carrots, bias-sliced into 1/2-inch thick slices
packed brown sugar
minced fresh ginger
Ground black pepper
- In a large skillet, melt butter over medium-high heat. Add carrots. Cook and stir for 4 minutes.
- Add brown sugar and ginger, cook until sugar melts, about 2 minutes. Add bourbon and orange juice. Cook and stir until carrots are tender and liquid has thickened, about 8 minutes more. Season with salt and pepper.
(Bourbon Ginger Glazed Carrots)Servings Per Recipe 4, Thiamin (mg) 0, chol. (mg) 31, Riboflavin (mg) 0, sat. fat (g) 7, vit. A (IU) 19331, iron (mg) 1, Fat, total (g) 12, vit. C (mg) 15, calcium (mg) 56, pro. (g) 1, cal. (kcal) 236, sodium (mg) 766, fiber (g) 3, Potassium (mg) 436, sugar (g) 20, Folate (µg) 27, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Niacin (mg) 1, carb. (g) 27, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 3