Rye Whiskey Glazed Carrots

Carrots are boring. Look at this crap!

There is nothing more plain and orange than a chopped carrot. But if I had to name one thing that makes anything more exciting, it's whiskey. Specifically, I will be using rye whiskey today. It has a dry spicy flavor that really cuts through. The rye I chose was the 100 proof Bottled in Bond Rittenhouse Rye, which is a very good whiskey by any standard but inexpensive so you don't have to sweat the fact that you don't get to drink a couple ounces of it. Bourbon will work just as well. Scotch is great too. Canadian whiskey is stupid so don't use that. The rest of the magic in this recipe comes from brown sugar and butter. If an ingredient can't be salvaged by butter, sugar and whiskey, there is no hope for it.

Here's what you need for two servings:

1 cup chopped carrots
3 tbsp butter
3 tbsp brown sugar
1/4 cup rye whiskey
salt

All these ingredients are approximate here. I just kind of wing this one and you should too. It's really simple. Melt the butter over medium heat and then cook the carrots in it for about five to ten until they get a little less soft than you like them. This is a matter of personal preference of how soft you like your carrots so don't be afraid to taste periodically. Throw in the whiskey, being careful of splatters, and then the brown sugar which should melt pretty much instantly.

Cook this mess another couple of minutes until the glaze thickens bit and it's ready to serve. Add a pinch of salt if you didn't use salted butter. These carrots serve well as a sweet counterpoint to savory dishes.

If you don't think carrots are boring or are Canadian, feel free to let me know in the comments.