Whiskey Glazed Carrots
These Whiskey Glazed Carrots are Sweet, Savory, and oh, so Glossy!
The carrot is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten.
Carrot
The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.
The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, and vitamin B6.
What are the benefits of eating carrots?
The fiber in carrots can help keep blood sugar levels under control. And they're loaded with vitamin A and beta-carotene, which there's evidence to suggest can lower your diabetes risk. They can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health.
Is it OK to eat carrots every day?
Eating carrots in moderation is good for your health. Eating carrots in excess, however, can cause a condition called carotenemia. This refers to yellowish discoloration of the skin because of the deposition of a substance called beta-carotene that is present in carrots.
What kind of whiskey is good for cooking?
For cooking, a regular bourbon such as Jim Beam, Wild Turkey, Old Crow, or Heaven Hill is fine.
Wath the video recipe
Whiskey Glazed Carrots Recipe
Ingredients:
4 tbsp of butter
1 pound carrots, peeled, cut into equal-sized pieces
1/2 teaspoon salt, or to taste
1/2 cup whiskey (bourbon works great)
1/3 cup brown sugar
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
2 sprigs of fresh thyme leaves for garnish (if you'd like)
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 whiskey. Cook and stir until whiskey 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 a serving dish and garnish with fresh thyme leaves, if desired.
Enjoy! Buen Provecho!
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