2 lbs Baby Carrots with the tops
(or sub carrots cut on the bias in 2 inch chunks)
2 t olive oil
1 T butter
Salt & Pepper
Glaze:
2 T butter
1 shallot, minced
2 T bourbon
2 T honey
1 T water
1 t fresh thyme, minced
1. Place roasting pan in oven and pre-heat temperature to 500 degrees.
2. If using baby carrots cut down greens on top to one inch.
3. Once oven is up to temp, remove roasting pan and add olive oil and butter to it, stirring to melt them together. Then add carrots, salt and pepper. Stir to coat well with olive oil butter mixture. Bake for 10 minutes in a 500 degree oven.
4. In a sauce pan over medium high heat, melt 2 T butter. Saute shallot for 1 minute in melted butter. Remove from heat and stir in bourbon, honey and water. Return to the heat and bring to a boil. Reduce heat to medium and cook approx 5 minutes or until the mixture turns into a syrup. Do not walk away! This can burn very easily.
5. Remove carrots from the oven, pour glaze over the carrots and stir gently to coat. Bake 5 more minutes or until carrots are crisp and tender.
6. Plate on a serving dish and sprinkle with fresh thyme.
Enjoy!
