By Richard Thomas
If you have been following our cooking with whiskey beat here at The Whiskey Reviewer, then you have probably realized whisk(e)y is easily incorporated into a variety of desserts, sauces and stews. It is also easy to use as a glaze, and a little bourbon can turn ordinary carrots into a novel side dish.
1 pound of carrots
1/4 cup of Butter
1/3 cup Brown sugar
4.5 oz (three shots) Bourbon whiskey
Peel the carrots, cut the ends off. Slice them into pieces if desired, but you can cook and serve them whole. Melt the butter either in a microwave or on the stove stop, using a low setting.
Place the carrots in a plastic container and coat with the butter, brown sugar and bourbon. Add salt and pepper to taste, then toss the carrots to ensure a thorough, even coat. Cover the container and put it in the refrigerator overnight.
Preheat your oven to 325 F (160 C). Bake for 1 hour. Allow to cool for 5 to 10 minutes before serving.