These tender carrots are slightly sweetened with a maple bourbon glaze and topped with fresh chopped parsley. This easy side dish is paired perfectly with beef, poultry, pork, pasta and grilled fish.

Makes 8 servings

Ingredients:

• 2 pounds of carrots
• 3 tablespoons unsalted butter
• ¼ cup maple syrup
• 2 tablespoons bourbon
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 2 tablespoons chopped curly parsley 

Directions:

1. Wash, scrub, and peel carrots.  Slice carrots into about 1/4-inch-thick slices,  cut on a diagonal. In a large pan on medium high heat, add unsalted butter and carrots. Cook for 10 minutes, stirring occasionally to keep the carrots from getting too brown or scorching.
2. In a small bowl, combine the maple syrup, bourbon, cinnamon and salt.  Add the maple-bourbon mixture to the carrots, stirring to coat the carrots. Keep stirring until the sauce thickens and the carrots have softened, about 4 to 5 minutes.
3.  Sprinkle parsley on top and serve.

Tips:

• How to Store Parsley: Place parsley stems in a glass of water, like a bouquet of flowers, and store them in the fridge.  Wash before using.  Or place the stems in a plastic bag in the refrigerator.
• Prep Carrots A Day Ahead: Wash, peel and dry the carrots completely.  Place them in a zip-top bag.  Store the bag in the crisper drawer of your refrigerator. When ready to prepare, slice the carrots on a diagonal.
• For a non-alcohol version, substitute apple cider for bourbon.