CARROTS WITH A SLIGHT TWIST - MAKES IT FUN TO EAT YOUR VEGGIES

Butterscotch and Black Pepper Baby Carrots

Recipe courtesy The Deen Brothers (Y'all, pg. 37)

Ingredients

2 1/2 tablespoons butter

2 1/2 tablespoons packed light brown sugar

1/4 teaspoon kosher salt

1 pound baby carrots, halved lengthwise

1 tablespoon freshly ground black pepper

Directions

In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Glazed Baby Carrots with Bourbon and Maple Syrup

Recipe courtesy Guy Fieri

Ingredients

1 pound baby carrots, rinsed and tops removed

Sea salt

1 tablespoon butter

3 tablespoons bourbon whiskey

1/4 cup maple syrup

Pinch freshly cracked black pepper

Directions

Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc