4 tablespoons butter
1 pound multi colored baby carrots
1/4 cups brown sugar
4 tablespoons minced ginger
1/2 cups bourbon
Juice and zest of one orange
Dashes of angostura bitters
Dashes of sweet vermouth
Salt and Pepper
Heat a cast iron skillet, add the carrots and the butter.
Then, add brown sugar and ginger and deglaze the pan with bourbon, bitters, sweet vermouth and orange juice.
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