½ cup butter
2lbs baby carrots
½ tsp salt
½ cup Jack Daniels bourbon whiskey
1/3 cup packed brown sugar
freshly ground black pepper
Melt the butter in a heavy skillet over medium high heat.
When the butter begins to bubble add the carrots, season with the salt and cook until the liquid from the carrots evaporates and the carrots begin to brown. About 5-6 minutes. Stir often.
Reduce the heat to medium low and pour in the bourbon. Cook and stir the carrots until the bourbon has almost evaporated.
Add the brown sugar and stir until the carrots have cooked through. Raise the heat to thicken the glaze. Once thickened remove from the heat, season with the black pepper and serve.