| 2 lbs | carrots |
| ¼ cup | butter |
| ¼ cup | brown sugar |
| 2 tbsp | bourbon |
| 2 lbs | carrots |
| ¼ cup | butter |
| ¼ cup | brown sugar |
| 2 tbsp | bourbon |
| 1 | Cut carrots into bite-sized pieces and cover with water in a medium-sized stock pot. | 3 min |
| 2 | Bring carrots to a boil and immediately reduce heat to a simmer. Cook until carrots are tender but still somewhat firm. Drain and transfer to a serving dish. | 15 min |
| 3 | Combine sugar, butter, and bourbon in a saucepan; bring to a simmer. Cook until thickened. | 10 min |
| 4 | Pour bourbon sauce over the carrots and serve hot. | 1 min |