Lily opened the fridge earlier today (yes, we learned the hard way that she can open the fridge… about half an hour after it originally happened) and looked around. She saw all kinds of snacks and treats, but what did she ask for? Carrots. I’ll consider that a win! She eats them raw and she eats them cooked. She will dip them in ranch dressing or shovel them in plain. What a good girl.
On the other end of the spectrum, my dad is quite the whiskey connoisseur. When I called to ask him if I could borrow an ounce or two for this recipe, he asked me what kind. As though I have a clue. The last time I drank whiskey was in college, and I can assure you that I wasn’t concerned about taste. I told him to give me the kind that goes well with carrots. Evidently, it’s bourbon. The Maker’s Mark bubbled into a delicious sauce!
I found this recipe at The Saturday Evening Pot for this month’s Secret Recipe Club swap. And you best believe this recipe is going to land on the Thanksgiving menu this year. It’s so quick and easy that it is a refreshing distraction from the week-long prep that other dishes take. And, taste-wise, it’s just as impressive. You’ve got to try it!
1.5 pounds raw carrots (peeled and sliced into coins)
1 tablespoon oil
2 tablespoons butter
2 tablespoons brown sugar
1/2 ounce bourbon whiskey
1/4 teaspoon salt
Steam the raw carrots until tender and set aside to cool.
Heat large non-stick skillet over medium heat. As pan is warming to temperature, add the butter and oil.
Immediately after the butter/oil mixture is melted, add the brown sugar. Using the back of a wooden spoon, spread brown sugar evenly in the butter.
Add the whiskey. As soon as the whiskey is added, the pan will sizzle loudly.
Add carrots and toss in glaze. Season with salt and remove from pan immediately. Serve warm.
Source: The Saturday Evening Pot