This is a great little side dish anytime of the year, but somehow always makes it feel a little more like Fall. It plates beautifully alongside a tender cast iron pan seared filet of beef and would compliment any holiday meal. You may use any size carrots, but like my horses, I prefer the large carrots you can purchase with the tops still attached.
5 Lg Carrots, peeled
2 T Unsalted Butter
2 T Brown Sugar
1 T Brown Liquor
Salt & Pepper to taste
In a large stock pot with steamer basket or pan with a trivet, add water to just beneath steamer basket or not above trivet. Over high heat, bring water to a boil. Add peeled carrots and steam until tender, 5-10 minutes depending upon size of carrots.
Remove carrots & place on sheet pan.
In medium saucepan over med-high heat, melt Butter; add Sugar, stirring until it begins to foam. Add Brown Liquor, stir and allow to thicken a bit, stirring and shaking pan constantly.
Pour sauce over steamed carrots. Add Salt & Pepper to taste.
May be served immediately or allow to caramelize a bit more in a warm oven (up to 350 degrees for 5 min, or lower temp if need to hold for longer time until ready to serve).