Prep Time: 5 minutes | Cook Time: 15 minutes
- 5 tbs butter, divided
- 2 lbs carrots, peeled and sliced into 1/2 inch medallions or along the bias
- 1/2 cup whiskey
- 1/2 cup brown sugar (Or more to taste)
- Salt and pepper, to taste
Melt 2 tbs in a wide, high walled skillet (cast irons are perfect) or Dutch oven over medium-high heat. Add half the carrots and cook to color and lightly soften, about 3 minutes. Set the carrots aside on a plate. Add another tbs of butter to the pan, then continue with the remaining uncooked carrots.
Pour in the whiskey to deglaze the pan and let cook down about 30 seconds before stirring in the remaining butter and brown sugar. Bring to a boil and let thicken until the sugar melts. Return carrots to the pan then stir to coat.
Cover and let cook for about 5 minutes to soften the carrots. Remove the lid to stir and add any desired salt or pepper, then let cook another 5 minutes to let the glaze continue to reduce.
Serve warm, garnished with fresh parsley, chives, or thyme, and enjoy!
Looking for an alcohol-free way to make carrots more interesting? Swap in orange juice in place of whiskey.