2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise
1 6" piece of ginger, peeled, cut crosswise into 1/2"-thick rounds
1/2 cup sorghum syrup (see notes)
1/2 cup fresh orange juice
6 tablespoons bourbon
Kosher salt and freshly ground black pepper
Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes.
Add ginger and sorghum. Cook for 2 minutes.
Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes.
Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes.
Discard ginger. Season to taste with salt and pepper.
Serves 8-10
February 2012
Notes: You can order Sorghum online if you can't find it in the store. I'd recommend that first but you can also substitute honey. Others have also substituted molasses or a combination of honey/molasses but to remain true to a Southerner's taste, use Sorghum.
