Substitute apple juice for bourbon, if you prefer. Look for bunches of carrots that are all about the same size so they'll cook evenly. If some are too big--or if you can't find real (sometimes labeled French) baby carrots--just peel the bigger ones and halve them lengthwise before roasting.
2 pounds baby carrots with tops
2 teaspoons olive oil
3 tablespoons butter, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 shallot, finely chopped
2 tablespoons bourbon
2 tablespoons honey
1 tablespoon chicken broth or water
1/2 teaspoon chopped fresh thyme
How to Make It
Place a small roasting pan in oven. Preheat oven and pan to 500°.
Cut tops from carrots, leaving 1 inch 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 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.
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.