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