Categories: Sides
Ingredients
- 1 stick butter
- 2 lbs carrots, peeled and cut into 1/2- inch pieces
- 3/4 cup Jack Daniel's whiskey
- 3/4 cup packed brown sugar
- Salt and pepper to taste
- 1 thyme sprig
Directions
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Melt 1/2 stick of 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.
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Remove them to a clean plate and repeat with the remaining carrots. Pour the whiskey into the skillet. Let the whiskey bubble up and cook for 3 minutes, or until slightly reduced.
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Reduce the heat to medium-low, add the other half stick of butter and stir it around until it’s melted. Stir in the brown sugar, then add the carrots.
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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. Sprinkle in the salt and pepper to taste. Be sure to add enough salt to offset the sweetness.
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Serve with a thyme sprig or sprinkled chopped thyme on the top.