Easy Candied Carrot Salad

Name: Easy Candied Carrot Salad
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 large Carrots, Julienned; 3 tbsp butter; 2 tbsp brown sugar; 2 tbsp Honey Bourbon (American Honey, Evan Williams Honey, etc.); 2 tbsp fresh ginger chunks; 1/2 bag fresh spinach leaves, washed

Rustyham @cook_2960951

Nashville, TN

This was so delicious, it surprised me. When I cooked it, I the carrots were left a little hard. I think that next time I will just buy shoe string carrots instead of trying to julienne them myself. if you don't have a honey bourbon, any whiskey will do since it is plenty sweet. I think the sauce is really good for any application. Next I will probably try to put it on some brie. :chihuahua

Rustyham @cook_2960951

Saved

Ingredients

20 mins

2 servings

4 largeCarrots, Julienned
3 tbspbutter
2 tbspbrown sugar
2 tbspHoney Bourbon (American Honey, Evan Williams Honey, etc.)
2 tbspfresh ginger chunks
1/2 bagfresh spinach leaves, washed

Saved

Steps

20 mins

1

Add the butter to a large pan with the heat off.
2

Turn the heat to medium-low, then add the brown sugar, bourbon, and ginger. Stir this into a slurry, for about a minute, then add the carrots.
3

Turn the heat up to Medium, and continue to stir the carrots, flipping them over every minute or so, to thoroughly coat the carrot. Keep this up for about 15 minutes. The sauce will also be reduced during this process, and the carrots will get softer and more tender.
4

When it's done, turn off the heat. Add half of the spinach to a plate, scoop half of the yummy carrot goodness on top of the spinach, and do the same for the other serving. Drizzle the sauce left over on top of the salad. Serve hot or cold.