You really shouldn't have an Easter meal without some form of carrots. These delectable little baby carrots are glazed with honey and lightly seasoned with cinnamon.
1 16 oz. bag baby carrots
enough water to steam carrots
1 T. vegetable oil
1 T. honey
1 t. bourbon (optional)
sea salt and black pepper to taste
dash of cinnamon
Steam the carrots until soft about 5 minutes or so.
In a large saucepan, whisk the vegetable oil, honey and bourbon (if using) over low heat. Add the carrots and gently mix them into the glaze mixture until well coated and heated through.
Season with salt, pepper and cinnamon.