Okay, now that we got that out of the way, I can go ahead and tell you that this is, in my humble opinion, the greatest, special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
And yes, as unreasonable as it sounds, you do need bourbon to make bourbon-glazed carrots. What happens if you just make this recipe and use water instead of the whiskey? You get glazed carrots. Close, but no cigar. By the way, in related news, bourbon also pairs very well with cigars. Anyway, if you’re looking for a stellar, and very shiny vegetable side dish for your Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!
Ingredients for 6-8 Portions:
1 stick (4-oz) butter
2 or 3 pounds carrots, peeled, cut into equal-sized pieces
1/2 to 1 tsp fine salt, or to taste
1/2 cup bourbon or any kind of whiskey
1/3 cup brown sugar
freshly ground black pepper and cayenne to taste
