- 4 tablespoons Butter, Divided
- 1 pound Carrot, Peeled and sliced into circles
- 1/4 cup Jim Beam Maple Bourbon, Or 1/4 cup bourbon plus 2 tablespoons pure maple syrup
- 1/2 cup Dark Brown Sugar, Packed
- 1/2 teaspoon Kosher Salt
In a large skillet, melt one tablespoon butter over high heat. Add carrots and cook for 2 minutes, stirring. Remove the carrots from the skillet and set aside.
To the hot skillet, add maple bourbon (or bourbon plus maple syrup, if using). Simmer for 1 minute, then reduce to medium heat.
Add remaining butter. Once butter has melted, add brown sugar and stir until melted. Add carrots back to the skillet, cover and cook for 5 minutes.
Uncover and continue cooking 5 minutes longer, until liquid is thickened and carrots are tender. Sprinkle with salt and stir to incorporate. Serve.