Bourbon Glazed Carrots

 

Sweet Harold's favorite vegetable after potatoes is carrots.  When I saw this recipe for bourbon glazed carrots, I knew that should be one of our side dishes for the bourbon themed meal.

1 pound carrots, sliced into 1/2 inch rounds.

3 T. honey

2 T. bourbon

1 T. balsamic vinegar

1 t. salt

Place the carrots in a large nonstick skillet and cover with water.  Cover and bring to a boil over medium high heat.  Reduce the heat to medium and simmer for 8 minutes or until crisp-tender.  Drain.

Place the carrots back in the skillet and add the honey, bourbon, balsamic vinegar, and salt.  Cover over medium-high heat, stirring occasionally, for 5 minutes, until the carrots are coated with the glaze.

Remove from heat and serve hot.

From Bourbon by Kathleen Purvis