Whiskey Glazed Carrots

We held a small (belated) 'house-iversary' dinner for our parents and Matt's brother and sister in law a few weekends ago, to thank them for their help and support in the purchase of our home. We're very grateful for our families, and realize that not everyone has as close-knit a family such as ours.

So what better way to say thank you than with food?

I made tourtiere, a traditional Quebecois meat pie. Really ought to post about that, too...

A sweeter side dish is recommended with tourtiere so we served whiskey glazed carrots. They were spectacular although the glaze could have reduced more than the recommended five minutes - next time I'll trust my instincts instead of rigidly following the recipe, and let it reduce longer.

Whiskey Glazed Carrots
The Pioneer Woman
Serves 8

1/2 cup butter, divided
2 pounds carrots, peeled and sliced into coins
1/2 cup whiskey
3/4 to 1 cup brown sugar
salt and pepper

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two or three batches, cooking for 60-90 seconds each batch. Remove from skillet.

Add whiskey to skillet and allow to evaporate 30 seconds. Reduce heat to medium and add remaining butter. When butter melts, sprinkle brown sugar over top and stir together.

Add all carrots to skillet. Cover and continue cooking 5 minutes. Remove lid and add salt and pepper to taste. Cook until carrots are done and glaze is thick, about 5 minutes. Pour on platter and serve.

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