Whiskey Glazed Carrots

I found this recipe in The Pioneer Woman's new cookbook and made it as a side dish on Easter. The flavors are reminiscent of sweet potatoes or yams (without the marshmallow topping, of course). Enjoy!

Retrieved from: The Pioneer Woman Cooks
Adapted by: Me!

1 stick of butter
2 pounds of carrots, peeled and cut into 1/2 inch pieces
3/4 cup of whiskey (I used Crown Royal - Shawn's favorite)
3/4 cup of packed brown sugar
Salt and Pepper to taste

Melt 1/2 stick of butter in a large skillet over high heat and add half of the carrots. Stir them around to brown them, about 1-2 minutes. Remove them to a plate and repeat with the remaining carrots.

In the empty skillet, add the whiskey (watch out for the flame - to avoid, take off of the heat and pour the whiskey in, then return to the burner). Let the whiskey bubble and cook for 3 minutes until slightly reduced.

Reduce the heat to medium low and add the other half stick of butter. Stir around until it is completely melted. Stir in the brown sugar and then add the carrots.

Reduce the heat to low and place a lid over the skillet and cook for 5-7 minutes.

Remove the lid and cook for another 5-7 minutes until the carrots are soft yet not mushy. Sprinkle in the salt and pepper to offset the sweetness of the brown sugar.

PW served her carrots with thyme sprinkled on top, but I'm not a fan so I left that part out :]