Barkman Honey

Honey Roasted Carrots


    4 to 6 servings



  • 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



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.

Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.