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

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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; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 31 mg cholesterol; 766 mg sodium. 436 mg potassium; 27 g carbohydrates; 3 g fiber; 20 g sugar; 1 g protein; 0 g trans fatty acid; 19331 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 27 mcg folate; 0 mcg vitamin b12; 56 mg calcium; 1 mg iron;

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