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Bourbon Ginger Glazed Carrots

Bourbon Ginger Glazed Carrots

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  • Makes: 4 to 6 servings
  • Prep 10 mins
  • Cook 16 mins

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The carrots from chef Edward Lees cookbook Smoke and Pickles are sweet, buttery--and, yes, boozy.

Ingredients

  • 1/4 cup butter
  • 1 -1 1/2 pounds carrots, bias-sliced into 1/2-inch thick slices
  • 1/4 cup packed brown sugar
  • 3 tablespoons minced fresh ginger
  • 3 tablespoons bourbon
  • 1/4-1/3 cup orange juice
  • 1 teaspoon salt
  • Ground black pepper

Directions

  1. In a large skillet, melt butter over medium-high heat. Add carrots. Cook and stir for 4 minutes.
  2. 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.

Nutrition Facts

(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

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