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Honey-Roasted Carrots

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Hands-on time 25 mins
Total time 30 mins
Yield Makes 4 to 6 servings
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.

Ingredients

  • 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

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

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

  3. Stir together olive oil and 1 Tbsp. butter in preheated pan. Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.

  4. 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.

  5. 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.