1 pound carrots, peeled and sliced on an angle into 1/4-inch thick slices
2 tablespoons butter
2 tablespoons sugar
2 tablespoons orange juice
2 tablespoons grated ginger
1/4 teaspoon salt
In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until tender to the touch of a fork. Drain off water.
In a saute pan, over medium-high heat, add butter and sugar. Stir for approximately 3 minutes, or until sugar begins to brown. Add orange juice, ginger and carrots. Simmer for approximately 5 minutes, or until liquids thicken and becomes a glaze.
Add salt and bourbon and simmer for 1 more minute. Serve immediately.