Total Time: 50 minutes
Bourbon and honey glazed carrots with thyme is the prefect side dish for any dinner.
2 pounds rainbow carrots, unpeeled, cut halved lengthwise leaving a small amount of the greens attached at the end.
1½ tablespoons of olive oil
1½ teaspoons flaked sea-salt
½ teaspoon freshly ground black pepper
¼ cup of butter
2 tablespoons of bourbon
2 tablespoons of honey
dash of cayenne pepper (more or less depending on your spice level)
2 springs of thyme
Preheat oven to 450°.
Toss carrots, oil, salt, and pepper on a rimmed baking sheet lined with parchment paper.
Roast, tossing occasionally, until tender 25-30 minutes.
Meanwhile on low heat, in a small sauce pan add butter, bourbon, cayenne pepper, honey, and 2 springs of thyme until everything melts together.
After the carrots are tender, glaze the carrots with the butter bourbon herb mixture and return them to the oven for 5-10 more minutes tossing occasionally until the carrots are nice and brown (keep a close eye on carrots at this stage, the high sugar content in the honey and bourbon will cause the carrots to burn quicker).
Optional, garnish with fresh thyme leaves.