Glazed Baby Carrots with Bourbon and Maple Syrup

• 1 pound baby carrots, rinsed and tops removed
• Sea salt
• 1 tablespoon butter
• 3 tablespoons bourbon whiskey
• 1/4 cup maple syrup
• Pinch freshly cracked black pepper

1. Bring a medium pot of water to a boil over medium heat.
2. Add the baby carrots along with some salt and cook until just tender, about 5 minutes.
3. Drain and set aside.
4. In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat.
5. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes.
6. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes.
7. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste.
8. Serve immediately.

carrots, salt, butter, bourbon whiskey, maple syrup, freshly cracked black pepper

Taken from www.foodnetwork.com/recipes/guy-fieri/glazed-baby-carrots-with-bourbon-and-maple-syrup-recipe.html (may not work)