Directions:
- Melt butter in a heavy skillet over medium-high heat.
- When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
- Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
- Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
- When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
- Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.81 Kcal (1188 kJ) | ||
| Calories from fat | 137.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.33g | 24% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 303.58mg | 13% | |
| Potassium | 505.25mg | 11% | |
| Total Carbs | 30.94g | 10% | |
| Sugars | 19.3g | 77% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 0.1mg | 1% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 140.2 Kcal (587 kJ) | ||
| Calories from fat | 68.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 24% | |
|---|---|---|---|
| Cholesterol | 20.09mg | 14% | |
| Sodium | 149.96mg | 13% | |
| Potassium | 249.58mg | 11% | |
| Total Carbs | 15.28g | 10% | |
| Sugars | 9.53g | 77% | |
| Dietary Fiber | 2.25g | 18% | |
| Protein | 0.84g | 3% | |
| Vitamin C | 4.5mg | 15% | |
| Vitamin A | 0.8mg | 57% | |
| Iron | 0.1mg | 1% | |
| Calcium | 31.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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