I’ll admit it … I was surprised at how good these were. I was a bit worried when Scott said he wanted to try them … I’m not a big whiskey fan. However, they were good. I’m not sure I’d make them again, but I’m glad I tried them at least once. I think I needed to let the glaze become more, well, glaze-y, but I was becoming impatient. My oven seems to work ultra-slow when I’m trying to reduce anything.
We’ve had lots of luck with other Pioneer Woman recipes, including the crash hot potatoes and the wings, so go check out her site … there are lots of gorgeous pictures and some hilarious commentary.
Whiskey-glazed carrots
from The Pioneer Woman Cooks
2-3 lbs. carrots, peeled and cut into thick rounds
1 stick butter
1/2 cup whiskey (any brand will work)
3/4 cup to 1 cup brown sugar
1/2 to 1 tsp. salt
freshly ground pepper
Directions:
1. Melt 1 tbsp. butter in large skillet over high heat. Add carrots in 2 batches, cooking for 60 to 90 seconds per batch. Remove from pan.
2. Pour in whiskey and allow to evaporate for about 30 seconds. Reduce heat to medium and add remaining butter. When butter melts, sprinkle brown sugar over top. Stir together, then add carrots back to pan. Cover and continue cooking for about 5 minutes.
3. Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
4. Pour onto platter and serve immediately.
Mmm – I dig dishes using liquor!