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

Source: Midwest Living
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Ingredients

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Directions

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

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  • 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

236 calories; total fat 12g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 31mg; sodium 766mg; potassium 436mg; carbohydrates 27g; fiber 3g; sugar 20g; protein 1g; trans fatty acidg; vitamin a 19331IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 27mcg; vitamin b12mcg; calcium 56mg; iron 1mg.

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