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Sorghum-Glazed Baby Carrots

Name: Sorghum-Glazed Baby Carrots
Cuisine: southern_american
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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