Whiskey-Glazed Carrots

Now, onto another holiday meal! We'll now rewind to my Thanksgiving dinner at home this year.  It was just the 4 of us, as we were in the middle of selling the house still yet and had to be around in case of showings.  Anyway, I'm starting with my least favorite of the recipes, these carrots.  They weren't terrible, just far too sweet for me.  And I'm a sweets person--this blog is a testament to that lol. So, if you like really, really sweet carrots, this will be excellent for you.  For me, it's only getting a 5/10.  There are no pictures of the sides in their individual serving dishes, so here is the whole meal plated, carrots hanging out over on the right hand side...

Link to original recipe: http://thepioneerwoman.com/cooking/whiskey-glazed-carrots-major-league-yum/

Ingredients (amounts I used):

4 T. butter, divided
1 lb. carrots, peeled and cut in thick rounds
1/4 c. whiskey (I used Jack Daniels)
4 T. brown sugar (**original recipe suggests 6 to 8 T.!)
1/4 tsp. salt
freshly ground pepper, to taste

Instructions:

1. In a large skillet (I used cast iron) over high heat, melt 1 T. of the butter.  Add carrots and cook for around 90 seconds.  Transfer from skillet to a plate.

2. (Very carefully!) Add the whiskey to the pan and let cook down for 30 seconds. 

3. Reduce heat to medium and add remaining 3 T. of butter.  Once it has melted, sprinkle the brown sugar over it and stir to form a glaze.

4. Add carrots back to skillet and cover.  Cook for 5 min.

5. Remove lid and add salt and pepper.  Leave lid off and cook for 5 additional min, or until carrots are done and glaze has thickened.

6. Serve immediately while hot.