Whisky Glazed Carrots
These butter-soaked whisky-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and bright, this dish will surely make you wish for more.
- 1 stick (8 tablespoons) butter
- 2 pounds carrots, peeled and cut into ½ inch pieces
- ¾ cup whisky, preferably Scotch
- ¾ cup packed brown sugar
- Salt and freshly ground black pepper
- 2 sprigs fresh thyme
Melt ½ stick (4 tbsp.) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly for about 1 minute. Remove to a plate and repeat with the remaining carrots.
Pour whisky into the skillet, taking care if you're cooking over an open flame. Let the whisky bubble up and cook until slightly reduced for about 3 minutes. Reduce the heat to medium-low, add the other ½ stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet, and cook for 5 minutes. Remove the lid and cook for another 5 minutes.
Serve garnished with the remaining thyme sprig.
Recipe courtesy of Ree Drummond
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