In some years we’ve received small jars of sorghum in our boxes. This recipe works with sorghum, or honey, or agave, or maple syrup, or any other sweetener you prefer. Are you buying the gorgeous fresh ginger now available at every local farmers market? If not, what are you waiting for? this recipe was in Bon Appetit ages ago.
1/2 cup (1 stick) unsalted butter 2 pounds carrots, trimmed, peeled, halved lengthwise 1 6-inch 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
Melt butter in a large skillet over medium heat.
Add carrots and sauté until beginning to soften, about 10 minutes. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes. 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.