Glazed Carrots With Irish Whiskey And Ginger

• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1 pinch salt
• 1/4 cup peanut oil
• 3 tablespoons unsalted butter, divided
• 4 large carrots, peeled and sliced diagonally 1/2-inch thick (about 1 pound)
• 3/4 inch fresh ginger, peeled and sliced into thin matchstick strips
• 2 tablespoons Irish whiskey
• 1/2 cup chicken broth (or vegetable stock)

1. Combine sugar, pepper and salt. Set aside.
2. Heat the oil and half of the butter in a large skillet. Add carrots in a single layer and sprinkle with sugar mixture. Cook over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce heat if necessary. When slightly browned on both sides, transfer to a plate.
3. Clean skillet with paper towels. Add the ginger and cook over medium-high heat for 1-2 minutes, until golden. Add to the carrots on the plate.
4. Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy. Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
5. Serve immediately.

sugar, ground black pepper, salt, peanut oil, unsalted butter, carrots, ginger, irish whiskey, chicken broth

Taken from www.food.com/recipe/glazed-carrots-with-irish-whiskey-and-ginger-483969 (may not work)