3 T. butter or margarine
3 T. dark brown sugar
3 T. water
1/4 t. salt
1/4 t. nutmeg
3 lbs. carrots (about 16) cut into chunks on the diagonal
1/3 c. Irish whiskey or Bourbon
1 T. chopped fresh parsley

In skillet over medium-high heat bring butter, sugar, water, salt and nutmeg to a boil. Add carrots. Cover and cook until tender (about 15 minutes). Stir in Irish whiskey. Cook uncovered, stirring occasionally, until liquid evaporates and carrots are glazed (about 5 minutes). Stir in chopped parsley.
(Makes 8 servings)

Glazed Carrot recipe is published in our May, 1995 Menu Minder.

You may like to try these other Vegetable side dish recipes below:

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