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

Source: Midwest Living

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Recipe Summary test

prep:
10 mins
cook:
16 mins
total:
26 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 12g; cholesterol 31mg; saturated fat 7g; carbohydrates 27g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 20g; protein 1g; vitamin a 19330.9IU; vitamin c 14.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 27.3mcg; sodium 766mg; potassium 436mg; calcium 56mg; iron 0.5mg.
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