Melt 2 tablespoons butter in a wide, high-sided skillet over medium-high heat.
Add carrots and cook, stirring occasionally, until the carrots start to soften. Usually around 5 minutes. Transfer to a plate.
Add bourbon into the pan and cook for about 30 seconds. Add remaining 2 tablespoons butter, brown sugar, salt and pepper. Bring to a boil and cook until the glaze begins to thicken. 2-3 minutes
Add carrots to glaze and mix. Continue to cook until the carrots are tender and the glaze is thickened.
0 servings