So before I left on vacation I was trying to clear out all the food we had in the fridge. Our last meal before we left I made meatloaf and wanted to have a vegetable to go along with it. We always have carrots in our fridge as a snack but they are always ignored as a side dish to our dinner. I decided to try out a new recipe that would be quick and easy for Thanksgiving. This dish is wonderful and very easy to make. If you bring this dish to Thanksgiving you will truly wow people. And other than the whisky that most of you already have in your pantry (if you haven't drank it already), it is a cheap dish to make.Ingredients
- 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
- 1 stick Butter
- ½ cups Jack Daniels Or Other Whiskey
- ¾ cups (to 1 Cup) Brown Sugar
- ½ teaspoons (to 1 Teaspoon) Salt
- Freshly Ground Pepper (to Taste)
Directions
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches., cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives (or fresh cut parsley) if desired.
Stick a serving spoon in the mix, and it’s time to serve ‘em up.
