Sorghum and Bourbon Glazed Carrots

Adapted from an old southern recipe I found years ago.

1/2 stick butter

1 lb. thin carrots (or sliced lengthwise)

1” -2 “piece of fresh ginger, rough chopped (adjust amount to your taste)

1/4 c. sorghum (or honey)

1/4 c. orange juice

3 Tbsp. bourbon

Salt and pepper to taste

Melt the butter in a skillet. Saute the carrots for about 3-5 minutes. Add ginger and sorghum, cook for 1-2 minutes.

Remove from heat and slowly stir in OJ and bourbon. Return to stove, cover and simmer on low until the carrots are crisp-tender. Discard the ginger and season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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