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Marlene's Honey/Bourbon Glazed Carrots




Source of Recipe


a pixelchef recipe posted by Marlene on cookskorner.com


Recipe Introduction


Beautiful, tender and meltingly sweet carrots. I don't even like cooked carrots and I ate these. I used water instead of the bourbon because I was cooking for folks that don't care for bourbon, but I'll use it next time. I used some beautiful young carrots and just trimmed off the tops and twirly bottoms. They took longer than the ten minutes suggested to get tender.



List of Ingredients




1/4 cup honey
1/4 cup butter
1/4 cup bourbon
1/4 cup water
1 lb. of yellow heirloom carrots sliced in half lengthwise (or one 16oz bag of baby carrots)


Recipe



In medium saute pan over high heat, bring honey, butter, bourbon and water to a boil. Add carrots. Reduce heat to a strong simmer, stirring occasionally and turning the carrots over, for 10 minutes or so, or until the liquid is reduced to a glaze and carrots are tender.

Serves 4.