I've been cooking a lot lately, and here's one of the highlights: Bourbon-glazed carrots! This one is a slapdash recipe - it's not really organized. A pound or so of carrots (cleaned, peeled, sliced), some water, a tablespoon or so of sugar (brown or granulated), some orange zest, and freshly squeezed OJ (from the same orange you zested), and about two tablespoons of butter. Dump into a skillet over med heat. Cover and cook until carrots are tender-ish (remove cover).
Add one ounce bourbon and black pepper. Let sauce reduce and thicken. Serve & enjoy!
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