1 pound carrots
1 tablespoon olive oil
2 tablespoons Baird Farm very dark strong maple syrup
1 tablespoon bourbon whiskey
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
½ teaspoon kosher salt
Freshly ground black pepper, to taste
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Peel the carrots and trim greens from the tops. Cut any particularly large carrots in half lengthwise so that they’re all about the same width. Arrange the carrots in a single layer on the baking sheet. Whisk together the olive oil, maple syrup, whiskey, thyme, salt, and pepper, then drizzle this over the carrots and roll them around to coat.
Roast the carrots for a total of 30-35 minutes or until tender. Toss the carrots around the pan about halfway through cooking to help them cook evenly. When done, season with additional salt, if desired, before serving.