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

Advertisement

Ingredients

Directions

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

    Advertisement
  • 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; 31 mg cholesterol; 766 mg sodium. 27 g carbohydrates; 1 g protein;

Reviews