The last two weeks I served Horseradish Mashed Potatoes and my Slow Cooker Yankee Cranberry Roast Beef. But since every meal needs a vegetable, this is the one I serve with the beef and potatoes. Kahlua Carrots are super easy to make and taste delicious.
Since it’s one of the last weekends in April, and it looks like the weather is finally warming up, this weekend will probably be the last time we have a bonfire outside until September. So the plan is to make an easy dinner, like Kahlua Carrots with the Yankee Cranberry Roast Beef or Heroine Chicken, and then head outside for S’mores and Amazing Hot Chocolate for dessert!
Kahlua Carrots
Ingredients
- 3 cups baby carrots
- 1 Tablespoon butter
- 2 Tablespoons brown sugar
- 1 Tablespoon honey
- 1/4 cup Kahlua divided
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
Instructions
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In a steamer over medium heat, cook the carrots for 7-8 minutes until tender, but still a bit crispy.
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While the carrots cook, melt the butter in a cast iron skillet. Whisk the brown sugar into the butter and then add in 2 Tablespoons Kahlua. Simmer until the sauce bubbles.
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In a separate bowl, combine the Kahlua and cornstarch until smooth. Stir in to the brown sugar mixture in the pan, and then add the salt. Whisk over a medium heat until the sauce thickens.
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Drain the carrots and mix into the brown sugar/Kahlua sauce. Toss until all the carrots are coated. Serve immediately.