Bourbon-Glazed Carrots

• 1/2 cups Butter
• 2 pounds Carrots Peeled And Cut In Bite Size Chunks
• 1/2 cups Whiskey Bourbon
• 1/2 cups Brown Sugar
• 1/4 teaspoons Cinnamon
• 1/8 teaspoons Ground Cayenne Pepper
• Salt And Pepper, to taste
• 2/3 cups Pomegranate Seeds, For Garnish

1. In large skillet over medium high heat, melt butter. Add carrots and cook until they begin to brown on the edges, stirring frequently., approximately 7-8 minutes.
2. Remove pan from heat and carefully add whiskey. Return pan to heat and cook until whiskey is almost completely gone, approximately 3 minutes. Stir frequently.
3. Sprinkle with brown sugar, cinnamon and cayenne. Continue cooking until carrots are tender, stirring frequently. Raise heat to medium high for last minute to thicken glaze. Salt and pepper to taste. Sprinkle with pomegranate seeds and serve.

butter, carrots, whiskey bourbon, brown sugar, ubc, ground cayenne pepper, salt, pomegranate seeds

Taken from tastykitchen.com/recipes/sidedishes/bourbon-glazed-carrots/ (may not work)