Roasted Carrots with Whiskey Glaze

This recipe was an on-the-fly success. I had friends over for St. Patrick's Day dinner and knew I wanted to roast some carrots instead of serving up the plain, boiled variety. I thought it would be extra-festive if I could somehow incorporate some Irish whiskey into the mix. It was immediately clear that whiskey and carrots belong together.

When carrots are roasted they take on a sweet potato quality and some of their carroty sharpness is mellowed by the caramelization. My friend Scott declared that this was the first time he liked cooked carrots in his entire adult life. Anytime a hater can be converted, the recipe is a keeper....and no, I cannot be converted, I won't suddenly find that cilantro "brightens" a salsa.

For 2-4 servings:

• 2 bunches of carrots with tops
• Olive oil
• Salt and pepper
• 1 tablespoon unsalted butter
• 1-2 glugs good Irish whiskey
• 1/4 cup dark brown sugar

Heat the oven to 425 degrees. Cut off all but 1 inch of the carrot's green tops. Peel the carrots, halve lengthwise, and set aside on a baking sheet. Generously drizzle some olive oil over the carrots, sprinkle with salt, grind some pepper over the top and toss with your hands to thoroughly coat. Place the pan on a rack in the lower third of the oven.

Roast for 20-30 minutes (depending on the thickness of your carrots), tossing twice while they are roasting. Meanwhile, in a small bowl, combine the butter, sugar, and whiskey. Microwave for 30-45 seconds until melted, or, if you are anti-microwave, heat in a small saucepan.

After the carrots are nicely roasted and browned in spots, pour the glaze onto the pan, quickly toss the carrots, and place back in the oven for 2 more minutes. Remove and serve.