I am in love with the purple and orange carrots that I get from my Talley Farms CSA Box. Their flavor is outstanding, they are incredibly fresh tasting and their colors add a beautiful touch to everything I make with them. I’ve eaten them in soups, salads, savory dishes, desserts and now I made them in a fantastic sweet glazed side dish. It was quick and simple and the Jack Daniels glaze made these farm fresh carrots sensational!
If you use farm fresh carrots as I did, there is no need to peel them. You can scrub and eat them as is. It would be a shame to peel off the beautiful purple skin as you would be removing goodness both in their health benefits and beauty. However, you can also substitute regular orange carrots and peel them for this recipe.
The carrots are pre-sauteed for just a few minutes to get them lightly browned in spots. Then you make a glaze with Jack Daniels Whiskey, butter and brown sugar and cook the carrots until they are tender and the glaze has thickened. Season with a little salt and pepper and that’s it!
You can see the beautiful caramel color on the tender crisp nuggets of sweetened goodness in the photo. It is a beautiful, easy and delicious side dish worthy of a holiday meal yet quick and easy enough for every day. A perfect recipe to keep handy.
JACK DANIELS GLAZED – PURPLE & ORANGE CARROT NUGGETS
Adapted – The Pioneer Woman
Ingredients
- 1 stick Butter, Divided
- 3 pounds Purple and Orange Carrots, Cleaned and Cut Into Thick Circles
- 1/2 cup Jack Daniels
- 3/4 cups Brown Sugar
- 3/4 teaspoon Salt
- Freshly Ground Pepper, to taste
Directions
- Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 3-4 minutes each batch until you see some golden spots on some of them. Remove from skillet.
- Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
- Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
- Pour onto a platter and serve immediately.