4 to 6 servings
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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