Brandied Carrots

I flat stole this recipe from another blog that I recently found. Recipes From The Farmer's Wife. This will certainly be one of my favorite blogs, do check it out. These are fabulous, even if you hate carrots, it must be the brandy. This will be the way my carrots will be prepared for St.Patricks' Day dinner, and anytime in the future. Certainly a big improvement over throwing the carrots in with the corned beef to over cook and get mushy.

Brandied Carrots
4-6 servings
Printer Version

1 pound carrots, peeled
1/2 stick butter (more if you like)
1/4 cup brandy
1/8 teaspoon ground ginger (I used fresh grated ginger)

Cut the carrots in half and then in quarters (to resemble sticks). Arrange in a baking dish.

Melt the butter in a saucepan, add the brandy and ginger, cook for about 5 minutes.

Pour the butter/brandy mixture over the carrots, cover and bake for 45 minutes to 1 hours(testing for doneness) in a preheated 350 degrees F. oven.

Cook's Note: Sprinkle a little brown sugar over the top if you think your carrots might be a little old or not as sweet as you like them.