What’s not to love about fall? The colors are gorgeous and the air is crisp again. As you warm up your menu this season, these carrots will look and feel like fall on your plate! They are good enough for company and compliment just about anything you are serving. The original recipe calls for crumbled bacon on top, but I’ve never used it and we’ve never missed it. 

 3  cups+ sliced carrots

1  tablespoon butter

1  tablespoon brown sugar

1  tablespoon honey

3  tablespoons Kahlua or other coffee-flavored liqueur, divided

1  teaspoon cornstarch

1/4  teaspoon salt

Chopped fresh parsley

Microwave or steam carrots for 5 minutes or until just tender.

Melt butter in a large skillet over medium heat. Stir in brown sugar, honey and 2 tablespoons of Kahlua; cook over medium heat until bubbly. Combine remaining 1 tablespoon Kahlua and cornstarch; stir well and add to pan along with salt. Cook until thickened and bubbly. Add carrots and cook until carrots are desired tenderness. Sprinkle with fresh (or dried) parsley and serve immediately. Serves 4.

Adapted from “The Southern Living Five -Star Recipe Collection”, 1990