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by Beth Pilar

over 2 years ago

Serves 4

  • 1 pound carrots, (about 6), peeled and sliced 1/4-inch thick on the bias
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 3 tablespoons Bourbon
  • 2 oranges, juiced, plus 1 tablespoon zest
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves
  • fresh ground pepper
  1. Bring carrots, salt, 1 tablespoon brown sugar, and 1/2 cup water to boil, covered, in a 12-inch skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of a knife, about 5 minutes. Remove the pan from heat, add bourbon and orange juice, return pan to stove, and cook uncovered, stirring occasionally, until liquid is reduced to about 2 tablespoons, about 2 to 4 minutes.
  2. Add butter and remaining 2 tablespoons brown sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add orange zest and parsley; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
Edamam

Nutrition Info:

PER SERVING:

  • 173 calories
  • 3g total fat
  • 2g saturated fat
  • 6mg cholesterol
  • 374mg sodium
  • 31g carbohydrate (7g dietary fiber, 13g sugar)
  • 2g protein
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