Popular Recipes Chef John's Bourbon Glazed Carrots

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Chef John's Bourbon Glazed Carrots

"These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy."

Ingredients :

1/2 cup butter
2 pounds carrots, peeled, cut into equal-sized pieces
1/2 teaspoon salt, or more to taste
1/2 cup bourbon whiskey
1/3 cup brown sugar
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
2 sprigs fresh thyme leaves for garnish (optional)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 25M

Melt butter in a heavy skillet over medium-high heat.
When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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