Yesterday marked my return to the real world after a solo staycation that was beyond necessary. It was so nice to be home while my husband was at work and my son was at school. I’m not one who usually needs my “alone time” but, I actually think I am considering how much I enjoyed removing all the hats I wear for a week and just being me during the day. Of course, when everyone got home that changed, but I was much happier. It’s easy for me to get overwhelmed and I did not realize how far down that rabbit hole I was. So, speaking of rabbits and returning to the real world, I wanted to share the most delicious side dish, possibly ever (though I would also argue Chrissy Teigen’s green beans are right up next to these). I’ve never been one of those folks who proclaim “It’s no issue for me to eat vegetables, I love them”. They are fine, I enjoy them, but I’m not rummaging through my kitchen excitedly to see what veggies are available as a side dish. Especially in the winter months when they veggies are more hearty. Pop some brown sugar and whiskey on a vegetable, mind blown. I’ve made these a few times now. I first made them for Thanksgiving and they got gobbled (pun absolutely intended) up. It’s not a side I serve often, but when we have carrots, it’s a delightful way to prepare them. It’s a bit heavy, so probably best to save them for a special occasion, like every time you need to make carrots…I kid. But really, I was concerned with the whiskey since it is so strong, but it’s really pleasant here. I think the butter and brown sugar help to offset the heftiness of the liquor. I added some chives to the top which added great flavor to the whole dish.
Whiskey Glazed Carrots
- Melt 1 tbsp of butter in a large skillet, over high heat. Add in the carrots - in two batches - cooking for 60-90 seconds each batch. Remove from the skillet and set aside.
- Pour whiskey into the skillet and allow to evaporate 30 seconds. Reduce the heat to medium and add the remaining butter. Once the butter has melted, sprinkle in the brown sugar. Stir together. Add carrots back to the pan and continue to cook, covered, for 5 minutes.
- Remove the lid and add in the salt and pepper. Continue to cook until the carrots are done and the glaze is thick, about 5-7 minutes longer.
- Pour the carrots and glaze onto a platter and serve immediately. Sprinkle with chopped chives.
Recipe from The Pioneer Woman