Sorghum-Glazed Baby Carrots
Tender baby carrots glazed in a rich, sweet sauce made with sorghum syrup, bourbon, and orange juice, infused with fresh ginger. This elegant side dish combines Southern flavors with classic cooking techniques.
6 servings
25 min
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Ingredients
- •½ cup unsalted butter
- •2 pounds baby carrots
- •1 piece ginger
- •½ cup sorghum syrup
- •½ cup orange juice
- •6 tablespoons bourbon
- •to taste salt and pepper
Cooking Instructions
- 1.
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.
25 min
