Over the weekend, I made this and omgggggg, so good!
As much as I love to eat veggies in their natural form, sometimes you want to spice things up. There’s always more than one way to cook something and veggies aren’t an exception.
I had leftover carrots from when I made roasted veggies, so I figured why not try them another way.
And the thing about this recipe is that is just so simple to make!!
Let’s get started, shall we?
Servings: 2-4
Ingredients:
1/2 cup (4 tablespoons) butter
1 pounds carrots, peeled and cut into 1/2-inch pieces
1/2 cup whiskey, such as Uncle Nearest
1/2 cup packed brown sugar
Salt and pepper, optional.
Directions:
- Melt 2 tablespoons 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, about 1 minute. Remove to a plate and repeat with the remaining carrots.
- Pour the whiskey into the skillet, taking care if you’re cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 2 tablespoons of butter and stir it around until it’s melted. Stir in the brown sugar and some salt and pepper.
- 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.
Have you tried this recipe? How did it come out?