Sorghum-Glazed Baby Carrots

Name: Sorghum-Glazed Baby Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 907 grams baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise; 6 Tbsps bourbon; 1 6 piece of ginger, peeled, cut crosswise into 1/2-thick rounds; 10 servings Kosher salt and freshly ground black pepper; 118 milliliters fresh orange juice; 118 milliliters sorghum syrup or honey; 118 milliliters (1 stick) unsalted butter

Sorghum-Glazed Baby Carrots is a vegetarian recipe with 10 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 10g of fat, and a total of 172 calories. If you have butter, sorghum syrup, bourbon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter in a large skillet over mediumheat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add carrots and sauté until beginningto soften, about 10 minutes.

Ingredients you will need

Carrot

Add gingerand sorghum. Cook for 2 minutes.

Ingredients you will need

Sorghum

Removefrom heat; stir in orange juice and bourbon.Return to heat; reduce heat to medium-low.Cover skillet and cook, stirring occasionally,until carrots are fork-tender, 5-7 minutes.Uncover and cook until liquid has beenreduced to a syrupy consistency and carrotsare nicely glazed, about 6 minutes. Discardginger. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper