Honey Roasted Carrots

• YIELD

  4 to 6 servings

Source: http://www.myrecipes.com/recipe/honey-roasted-carrots

INGREDIENTS

• 2 lbs. baby carrots with tops
• 2 tsp. olive oil
• 3 tsp. butter
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 shallot, finely chopped
• 2 tbsp. bourbon
• 2 tbsp. honey
• 1 tbsp. chicken broth or water
• 1/2 tsp. thyme, chopped

DIRECTIONS

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

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

Stir together olive oil and 1 tbsp. butter in preheated pan.

Add carrots, salt and pepper; toss to coat.

Bake 10 minutes.

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, honey and either chicken broth or water.

Return to heat, and bring to a boil, stirring occasionally.

Reduce heat to medium, and cook 5 minutes or until mixture is syrupy.

Drizzle syrup over carrots; toss to coat.

Bake 5 to 7 more minutes or until carrots are tender but still crisp. Transfer to a serving dish, and sprinkle with thyme.

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