This is one of my favorite veggie dishes!  I love Jameson Irish Whiskey, so using it in this dish gives me that touch of Irishness that I love to add to menus. This recipe serves 2-3 servings, but with me and my husband, it only gives only two servings.  We love our garden fresh carrots.

• 1 tsp sugar
• 1/2 tsp black pepper
• pinch of sea salt
• 1/4 cup oil
• 3 tbsp no salted butter (I use Irish Kerrygold Butter)
• 4 large carrots ( about a pound), sliced into 1/2 circles
• 3/4 inch of fresh ginger, sliced into strips
• 2 tbsp Irish whiskey
• 1/2 cup veggie stock

1. Combine the sugar, pepper and salt in a small bowl.
2. Heat oil and half of the butter in a large skillet.  Add carrots in a layer and sprinkle with the sugar mixture.
3. Cook over a medium high heat until the slices are slightly brown on both sides.  Transfer the carrots of a plate.
4. Wipe skillet with a paper towel to clean out.  Add the ginger and cook for about 1 minute until golden.  Add to the carrots on plate.
5. Add remainder of the butter, stock, and whiskey to skillet.  Bring to a boil and then simmer until it is syrupy.  Return carrots and ginger to skillet and mix with syrup.
6. Serve hot.