I whipped up this side dish while I was making my Roasted Rack of Pork a couple of Sundays ago and the wife and kids just loved it. I have seen many incarnations of glazed carrots so after searching around I finally pieced something together that really worked. It was one of those first try successes.
When I was making this, my wife asked me an interesting question, she asked why I did not peel the carrots. When I grew up, there were two things we rarely peeled in our house and that was carrots and potatoes. The skins are not only packed with vitamins, they are delicious! Of course, it is up to you, but my recipe does not call for the carrots to be peeled.
- 1 pound of carrots (7-8 medium carrots) cut into 1/4 inch slices (jullienne)
- 2 tablespoons honey.
- 2 tablespoons butter.
- Pinch of salt, 3-4 turns on the pepper mill (or just a pinch of pepper).
- 1/8 teaspoon nutmeg.
- 1/4 cup Bourbon (Jack Daniels)
Cook the carrot slices in boiling water until fork tender, about 5-7 minutes and then strain.
In a medium skillet add all of the remaining ingredients except the carrots, taking care NOT to add the bourbon from the bottle (add from the cup). Always be careful when cooking with spirits as they are flammable. Mix together and then add the carrots.
Cook over medium/medium low until most of the liquid is gone and the carrots have a nice glazed yet sticky look.