Here's the second, easy-to-handle, recipe from the Best Thanksgiving Side Dish Challenge. These carrots are sweet, savory, and loaded with all kinds of fall flavors, with just the right amount of kick from the bourbon. Impress your whiskey-loving friends and family with this flavorful recipe on the dinner table. And, put it on the dessert table, too. Read the tip after the recipe for a sweet treat!
What You'll Need:
- 4 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 cup Jim Beam Honey Bourbon Whiskey
- 1 pound baby carrots
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
1. In a skillet, whisk butter and brown sugar until butter melts. Stir in bourbon. Add carrots to the pan and sprinkle with spices. Stir to incorporate.
2. Cover with lid and simmer on low until carrots are soft and sauce has reduced, about 20 minutes. Finish cooking uncovered for another 5 minutes, allowing the alcohol to cook out, and the sauce to thicken. Remove from heat and serve!
TIP: The reduced sauce from these carrots would be absolutely, sinfully delightful on some vanilla ice cream. If you don't try these carrots, do yourself a favor and make the glaze. Your ice cream, and stomach, will thank you ;-)