1 1/2 lb. carrots, sliced or julienned
1 tsp. salt
4 oz. butter
1/4 c. sugar
1 1/2 oz. bourbon
1 tbsp. fresh chopped mint

Cook sliced carrots in salted water until tender. In saute pan, melt butter and sugar; add bourbon. Add drained carrots. Stir to coat. Garnish with mint. Serve immediately.