I’m continuing Carrot Week with a nod to my blog’s tagline (Confessions of a Formerly Picky Eater). Believe it or not, carrots were not on the banned list for my childhood self’s palate. I actually enjoyed snacking on raw carrot sticks, what with its satisfying crunch and neutral-ish flavor that didn’t offend me. Cook those same carrots, though, and now we have a problem.
Man, I hated cooked carrots as a kid. My mom made them on occasion, and I complained bitterly each and every time. So when I devised Carrot Week for the blog, it only seemed fair to revisit a side dish of cooked carrots. In all honesty, cooked carrots are a dish to which I haven’t paid much attention in the past decade or so; I tend to still prefer them raw and dipped in ranch dressing. So I was curious as to what my now-adventurous adult palate would think. I glazed them with butter, brown sugar, and whiskey, and I made sure not to over- or undercook them. And they turned out quite delicious, I’m happy to report.
Maybe I might have even not balked at these as a child. See, Mom, when you made cooked carrots, you should have glazed them with a bunch of whiskey – then I would’ve liked them! Or, at the very least, I would have fallen asleep and shut up about it….
I hope y’all can enjoy these, child and adult alike. I had a thought that they would make a perfect side dish for an Easter or Passover dinner spread…. See what you think!
¼ cup unsalted butter
1 lb. carrots, peeled and cut into ½-inch rounds
6 tbs whiskey
6 tbs brown sugar
Kosher salt and black pepper
Fresh thyme leaves, for garnish
Melt 2 tbs butter in a 10” skillet, preferably cast-iron, over high heat. Add the carrots and stir to brown them, about 2-3 minutes.
Remove the carrots to a plate with a slotted spoon. If using a gas stove, turn off the heat. Pour the whiskey into the skillet. Let it bubble up and cook for about 3 minutes, or until slightly reduced. Reduce the heat to medium-low and add the remaining 2 tbs butter. When it’s melted, add the brown sugar and stir to combine. Add the carrots back into the skillet and cook for another 5-7 minutes, stirring frequently. Add salt and pepper to taste, and I’d advise adding more black pepper than you usually do to cut the sweetness in this dish.
Continue cooking until the carrots are to your desired softness. Sprinkle some fresh thyme around and serve immediately.