Even though these carrots are a quick dish, I tend to only serve them when the weather is cooler, because they cook at 500 degrees. Nobody wants to be in a hot kitchen in the middle of summer! Baby carrots work great in this dish, but if you can’t find them just halve the larger ones lengthwise like I did this time and they come out great. This would be a great side dish for the up coming holidays, and it is also an easy recipe to cut in half for weeknight dinners. Enjoy!
2 tsp. olive oil
3 Tbsp. butter, divided
1/2 tsp. kosher salt
1/4 tsp. pepper
1 shallot, finely chopped
2 Tbsp. bourbon, or apple juice
2 Tbsp. honey
1 Tbsp. chicken stock or water
1/2 tsp. chopped fresh thyme or herb of choice
Place a small roasting pan in oven. Preheat oven and pan to 500 degrees. Stir together olive oil 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; saute 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 herb.
Servings: 4 to 6