Growing up, I hated cooked carrots. I didn't like the texture and most of the time the flavors that were paired with. Truth be told, there's still some dishes I still pick them out of. This side brings in some fall flavor and really enhances this wonderful vegetable. Hope you enjoy!
Maple Bourbon Carrots
- 1 bunch Carrots small with stalks on
- 3 TB Butter
- 1 ½ TB Bourbon
- 2 TB Maple syrup
- ¾ T Salt
- Clean the carrots. Cut the stalks off 1 inch above the carrot. Cut away the dirt area between the carrot and the stalk (if you want to save time, you can cut the entire stalk away, but I always like keeping it). Then peel.
- Place in a heavy bottom pan, like a dutch oven (or large pan) with 3 cups of water. Bring to boil, then reduce to simmer and cover. Cook for 15 minutes.
- Strain the carrots and then wipe the pan clean.
- Add butter and carrots to the pan over medium heat. Saute for 2 minutes.
- Add bourbon and light on fire! Shake pan back and for until the flames go out.
- Add maple syrup and a little more salt. Cook for 10 minutes.
- Serve with whatever you want!