This Park City made American whiskey is a blend of Bourbon and Rye for an incomparable taste. Pour yourself a glass (this is a fine sipping whiskey, skip the ice) to enjoy with these glazed carrots, or even better, enjoy a sip while cooking them. Serve as a side dish with pork chops or turkey. Serves 4-6 as a side dish.
- 2 lbs. organically grown carrots, any variety
- ½ cup (1 stick) Strauss Creamery unsalted butter
- 3/4 cup High West Distillery Bourye Whiskey
- ¾ cup brown sugar, lightly packed
- 2 teaspoons Diamond Kosher salt
- Freshly ground black pepper
Separate 1 tablespoon of butter from the stick.
Peel the carrots. Chop into evenly sized coins, about ¼ inch thick. Separate the carrots into two batches.
Heat a large skillet (cast iron works great if you have one) over high heat. Melt the 1 tablespoon of butter.
Add in the first batch of carrots. Do not stir for 1 minute. Flip the carrots as best as possible to the other side, and cook for 1 more minute without stirring. Remove from the heat and set-aside.
Repeat the above process with the second batch of carrots.
Add in the whiskey to the hot pan to evaporate the alcohol (about 30 seconds,) then reduce the heat to medium. Stir in remaining butter, then add in the brown sugar. Once combined, add all of the carrots back in, and stir to coat. Add in the salt and fresh pepper, to taste.
Cover the skillet and cook for 5 minutes, then remove the lid and cook for an additional 5 – 8 minutes, or until glaze is thick and the carrots are al dente. Serve right away, or hold in the fridge for up to 3 days.