> 2 lbs medium carrots, peeled
> 3 tbsp butter
> 2 tbsp honey
> 1 tsp sugar
> 1/4 cup bourbon
> 2 tsp finely chopped parsley
Cut the carrots into halves lengthwise, then cut into 2-inch-long sticks on an angle. Add to a deep 12-inch skillet along with ⅔ cup water. Season with salt. Heat to a boil on high. Reduce heat to simmer.
Cook 8–10 min., until carrots are almost tender and most of the water has evaporated, stirring occasionally.
Stir in the butter, honey, and sugar. Cook until butter melts, stirring often. Remove pan from the heat and add the bourbon. Return the pan to the heat (being careful of any flames that ignite, and allowing them to extinguish before proceeding). Heat to a boil on high. Reduce heat and simmer 5–7 min., until bourbon is reduced and carrots are tender, stirring often. Remove from heat. Season with salt and pepper to taste.
Transfer to a large serving platter. Garnish with the parsley.