- 1 pound baby carrots, rinsed and tops removed
- Sea salt
- 1 tablespoon butter
- 3 tablespoons bourbon whiskey
- 1/4 cup maple syrup
- Pinch freshly cracked black pepper
In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.