Whiskey-Glazed Carrots

We needed some sort of vegetable for Christmas dinner, and I wanted to do something different from the green beans we had for Thanksgiving. I love carrots, and Joe loves whiskey, so I thought this would be a nice touch of color and flavor to our dinner. I halved the recipe, but I wish I had made the whole thing. The carrots nearly disappeared on the first trip around the table!

Pioneer Woman’s Whiskey-Glazed Carrots

source: The Pioneer Woman Cooks

2 - 3 pounds carrots, peeled and cut into thick circles
1 stick (1/2 cup…1/4 lb) butter
1/2 cup Jack Daniels or other whiskey
3/4 to 1 cup brown sugar
1/2 to 1 teaspoon salt
Freshly ground pepper

Melt 1 tablespoons butter in a large skillet over high heat. Add carrots in two batches, cooking for 60 to 90 seconds each batch. 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. Sprinkle with chopped chives if desired