# Components:
→ Vegetables
01 - 1 pound baby carrots, peeled and trimmed
→ Glaze
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons pure maple syrup
04 - 2 tablespoons bourbon
05 - 1 tablespoon packed brown sugar
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
08 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Bring a medium pot of salted water to a boil. Add the baby carrots and cook for 5 to 7 minutes until just tender. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Stir in maple syrup, bourbon, brown sugar, salt, and pepper until combined.
03 - Add the drained carrots to the skillet. Toss to coat and cook, stirring frequently, for 8 to 10 minutes, until the glaze thickens and carrots are glossy and tender.
04 - Remove from heat. Transfer carrots to a serving dish and spoon any remaining glaze over the top.
05 - Optionally, sprinkle chopped fresh parsley over the carrots and serve warm.
