6-8 carrots, 1/2 cup water, 1/2 cup light brown sugar, 2 T. fresh lemon juice, 1/8 tsp. salt, 2 T. bourbon, 2 1/2 T. unsalted butter, 1 lemon sliced

Peel and cut the carrots into 1 1/2 slices. Get out a saucepan add the carrots, water, sugar, lemon juice, and salt, bring to a rapid boil.  Reduce to a simmer, add the bourbon put a lid on the pan, cook 12-15 minutes or until the carrots are tender.  Add the lemon slices and butter continue to cook until the butter melts.  Serve

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