Whiskey-Glazed Carrots

My younger brother and his family joined us this year for Thanksgiving and I struggled with the menu until I came up with a working compromise.  My brother deperately wanted me to cook a turkey, stuffing in the bird, and turkey gravy.  Turkey has never been a favorite of mine, so I didn't anticipate any problems with temptation.  My husband prepared and stuffed the turkey, and I made the veggies and desserts.  This recipe for carrots is a new one that I tried and everyone raved. My brother reheated a leftover serving the next day and went home with the recipe.  In January we are having a family party and I have been assigned a few vegetable dishes and this will be one of them. This recipe makes a large quanity so adjust to suit. I would estimate that it make about 8-10 servings. The recipe and picture were borrowed from www.thepioneerwoman.com

1/2 cup of Earth Balance butter
3 Lbs of carrots, peeled and cut into 1/2"pieces
1/2 cup of Jack Daniels
3/4 cup of Brown Sugar
1/2 tsp of salt
Chopped chives if desired

Melt 1 Tablespoon of butter in large frying pan over high heat (I used my big cast iron pan). Add 1/2 the carrots and saute for 60-90 seconds.  Remove to a plate and repeat with the remaining carrots.  Remove and put with the other carrots.  In the hot empty skillet add the Jack Daniels (or other whiskey) and allow to evaporate for 30 seconds.  Reduce heat to medium and add the rest of the butter.  When butter has melted, sprinkle the brown sugar over the top and stir well.  Add the carrots and cover and cook for 5 minutes. Remove lid and add salt.  Continue cooking with the lid off for another 5 minutes until carrots are tender and glaze is thick.  WARNING:  not low-fat!  But very delicious.....