Rating: 5 stars
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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.

Recipe by Southern Living March 2014

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Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary test

hands-on:
25 mins
total:
30 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a small roasting pan in oven. Preheat oven and pan to 500°.

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  • 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.

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