1 pound peeled mini rainbow carrots
1/2 cup water
3 tablespoons unsalted butter
1/3 cup packed dark brown sugar
¼ cup Stubb’s Hickory Bourbon Bar-B-Q Sauce
½ teaspoon each Kosher salt and freshly ground black pepper
2 tablespoons fresh flat leaf parsley, chopped
In a small saucepan, toss together the carrots, water, butter, brown sugar, Stubb’s Hickory Bourbon Bar-B-Q Sauce, salt and black pepper.
Bring carrots to a boil. Boil for 5 minutes then reduce heat to a medium low and simmer, partially covered, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 6-8 minutes. Serve immediately topped with parsley.
This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions. For more recipes by Heather, please visit her website at www.kitchen-concoctions.com.