Ingredients
1/2
cup water
1
bag (1 lb) ready-to-eat baby-cut carrots
2
tablespoons butter
2
tablespoons packed brown sugar
1/3
cup bourbon
1
teaspoon lemon juice
1/2
teaspoon Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
Preparation
In 2-quart saucepan, heat water to boiling. Add carrots. Reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain.
In 12-inch skillet, melt butter over medium heat; stir in brown sugar until dissolved. Stir in bourbon, lemon juice, mustard, salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until slightly thickened. Add cooked carrots; toss to coat. Garnish with chopped fresh parsley, if desired.
