These are fast, easy, and delicious. Am convinced they should be on every Thanksgiving table, but try them now and you surely will want to have them more than once a year.
2 pounds carrots
4 tablespoons butter
¼ cup brown sugar
¼ cup orange juice (juice of 1 large orange)
¼ cup grated fresh ginger
Grated rind of one orange
½ teaspoon salt
¼ cup bourbon
1. Peel carrots and slice on an angle into ¼-inch-thick slices and place in a 2-quart saucepan.
2. Cover carrots with water by 1 inch. Bring to a boil and simmer carrots until tender to the touch of a fork, about 5 minutes. Drain.
3. In a large sauté pan, add butter and brown sugar. Over medium-high heat, stir for about 3 minutes.
4. Add orange juice, ginger, and grated orange rind. Simmer about 5 minutes or until liquid thickens and becomes a glaze.
5. Stir in salt and bourbon and simmer until alcohol evaporates.
6. Gently stir in carrots and simmer until carrots are hot, about 1 minute.
NOTE: I used the same saucepan in which I boiled the carrots to make the glaze to save washing another pan. However, the extra surface area of a sauté pan might have been advantageous.
I used less ginger and less bourbon.