Sorghum-Glazed Baby Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Try sorghum syrup in place of honey to make these simple glazed carrots. Lee's preferred brand is Kentucky Pure Cane Sweet Sorghum, available . Ingredients:
1/2 cup (1 stick) unsalted butter |
2 pounds baby carrots or small carrots (such as thumbelina), trimmed, peeled, halved lengthwise |
1 6 piece of ginger, peeled, cut crosswise into 1/2 -thick rounds |
1/2 cup sorghum syrup or honey |
1/2 cup fresh orange juice |
6 tablespoons bourbon |
kosher salt and freshly ground black pepper |
Directions:
1. Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes. Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. Discard ginger. Season to taste with salt and pepper.
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