INGREDIENTS
11
or 12 carrots (2 to 2-1/2 lbs., peeled and sliced slightly on the diagonal into 1-1/2" pieces)
7 tbsp
butter (divided)
1/2 cup
bourbon (I used Jim Beam)
1/3 cup
packed light brown sugar
Salt and fresh ground pepper (to taste)
2 tbsp
chopped (fresh chives)