Recipes

Carrots, one of my least exciting veggies…unless I juice tons of them. Add whiskey to them and now we are talking :). I stumbled upon this recipe and swapped the butter for earth balance to make it entirely vegan. The whiskey doesn’t make this too much on the healthy, clean side of eating. However, we could always see whiskey for what it is, fermented grains. Anyway how you look at it, it’s a great recipe to add to your repertoire for special holidays. Enjoy and eat responsibly. 🙂

The Source: Cooking and Beer

Servings: 8

What you need:

• 3/4 cup good-quality bourbon or whiskey
• 1/2 cup butter
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• salt and black pepper
• 2 teaspoons chopped dill (plus more for garnish)
• 1 1/2 pounds carrots, peeled and sliced into 1/2 inch pieces

Get to it:

• In a saute pan, add the bourbon. Cook over medium-high heat until the bourbon has reduced by half, about 10 minutes.
• Add the butter, maple syrup, brown sugar, a sprinkle of salt and black pepper, chopped dill and carrots. Toss to combine.
• Reduce the heat to medium to medium-low and cook for 15-20 minutes or until the carrots are tender but still have a nice snap.
• Remove from heat. Garnish with fresh dill and serve immediately.
• Enjoy!

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