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Honey-Roasted Carrots

Yields1 Serving

 2 lbs baby carrots with tops
 2 tsp olive oil
 3 tbsp butter, divided
 ½ tsp kosher salt
 ¼ tsp freshly ground black pepper
 1 shallot, finely chopped
 2 tbsp bourbon
 2 tbsp honey
 1 tbsp chicken broth or water
 ½ tsp chopped fresh thyme
1

Place a small roasting pan in oven. Preheat oven and pan to 500°.

2

Cut tops from carrots, leaving 1 inch of greenery on each carrot.

3

Stir together olive oil and 1 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.

4

Meanwhile, melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat. Add shallot; sauté 1 minute. Remove from heat, and stir in bourbon and next 2 ingredients. Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook 5 minutes or until mixture is syrupy.

5

Drizzle syrup over carrots; toss to coat. Bake 5 to 7 more minutes or until carrots are crisp-tender. Transfer to a serving dish, and sprinkle with thyme.