INGREDIENTS
1/2 cup unsalted butter
2 lbs. baby carrots, trimmed, peeled, and halved
1 inch piece of ginger, peeled, cut crosswise into half inch thick rounds
1/4 cup Pure Cane Sorghum
1/2 cup fresh orange juice
6 Tbsp. bourbon
Bourbon Smoked Salt and Pepper to taste
Roughly chopped oregano for garnish
Melt the butter into a large skillet over medium heat. Add the carrots and sauté until they begin to brown, about 10 minutes. Add the ginger and Pure Cane Sorghum. Cook for two minutes. Remove from heat. Stir in bourbon and orange juice and return to heat. Reduce heat to medium and low. Cover and cook, stirring occasionally until carrots are tender. Add a pinch of Bourbon Smoked Salt and Bourbon Smoked Pepper.
1/2 cup unsalted butter
2 lbs. baby carrots, trimmed, peeled, and halved
1 inch piece of ginger, peeled, cut crosswise into half inch thick rounds
1/4 cup Pure Cane Sorghum
1/2 cup fresh orange juice
6 Tbsp. bourbon
Bourbon Smoked Salt and Pepper to taste
Roughly chopped oregano for garnish
Melt the butter into a large skillet over medium heat. Add the carrots and sauté until they begin to brown, about 10 minutes. Add the ginger and Pure Cane Sorghum. Cook for two minutes. Remove from heat. Stir in bourbon and orange juice and return to heat. Reduce heat to medium and low. Cover and cook, stirring occasionally until carrots are tender. Add a pinch of Bourbon Smoked Salt and Bourbon Smoked Pepper.
