1/2 cup (1 stick) unsalted butter
2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise
1 6' piece of ginger, peeled, cut crosswise into 1/2'-thick rounds
1/2 cup sorghum syrup or honey
1/2 cup fresh orange juice
6 tablespoons bourbon
Kosher salt and freshly ground black pepper

1. Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes.
2. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon.
3. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5–7 minutes.
4. Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. Discard ginger. Season to taste with salt and pepper.

Nutritional Content

10 servings, 1 serving contains: Calories (kcal) 171.5 %Calories from Fat 47.2 Fat (g) 9.0 Saturated Fat (g) 5.6 Cholesterol (mg) 24.0 Carbohydrates (g) 21.8 Dietary Fiber (g) 2.6 Total Sugars (g) 17.8 Net Carbs (g) 19.2 Protein (g) 0.8 Sodium (mg) 57.1