BOURBON, MOLASSES AND ORANGE-GLAZED CARROTS

BOURBON, MOLASSES AND ORANGE-GLAZED CARROTS image

Number Of Ingredients 10

2 tablespoon(s) extra virgin olive oil
3 bunches carrots (young) peeled and halved
salt and coarsely ground pepper
1/4 cup(s) brown sugar, packed
3 tablespoon(s) molasses
2 orange (juice from)
1 tablespoon(s) orange zest
4 tablespoon(s) unsalted butter
2 tabelspoon(s) parsley, chopped
1/4 cup(s) bourbon whiskey

Steps:

In a large skillet (preferably nonstick), heat the olive oil. Add the carrots and season with salt and pepper. Cook the carrots over medium heat, stirring occasionally, for 2 minutes. Stir in the brown sugar. Remove the pan from the heat, add the bourbon and return to the stove to cook for 2 minutes longer. Add the molasses and the orange juice and cover. Cook the carrots until crisp-tender, checking every few minutes to make sure there is enough liquid in the pan, about 8 to 10 minutes longer. Remove the lid and reduce the liquid until it becomes syrupy. Add the butter and stir to coat the carrots with the glaze. Season with salt and pepper and transfer to a serving plate. Sprinkle with the orange zest and parsley and serve.