Bourbon Carrots

Serves 4, takes about 20 minutes

In a saucepan, boil:

• 4 cups water
• 1 teaspoon salt
• 1 teaspoon sugar

Add

• 1 pound multicolor baby carrots to boiling water

Cook until crisp tender, about 10 minutes. Meanwhile, in another saucepan, melt:

• 2 tablespoons unsalted butter

And for the bourbon sauce, mix together in a small bowl: 

• 1 1/2 oz Koval Bourbon
• 1 teaspoon cornstarch
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon salt

Add the bourbon mixture to the melted butter and cook until bubbling and thickened. Drain carrots well and toss with bourbon sauce. Top with:

• 2 tablespoons pecans, toasted and chopped