Maple Whiskey Glazed Carrots

This simple maple glaze spiked with whiskey is thick enough to cling, but not so sweet to be cloying. When cooking with maple syrup, look for Grade B, which is darker, more flavorful and less expensive than the Grade A sold for pancakes.

Serves 6 to 8

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup maple syrup (preferably Grade B)

1 clove garlic, minced

1 teaspoon fresh rosemary leaves

1/4 cup whiskey

2 pounds carrots, peeled and cut into rounds or thin sticks

In a small saucepan over medium, combine the mustard, salt, black pepper, maple syrup, garlic and rosemary.

Bring to a simmer and cook for 5 minutes. Remove the pan from the heat and slowly stir in the whiskey.

Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy. Set aside but keep in a warm place.

Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, about 5 minutes.

Drain the carrots, then return them to the saucepan.

Add the glaze and toss gently to coat.