Servings: 6 to 8

1 pound carrots, peeled (or baby carrots) 1 pound carrots, peeled (or baby carrots)
⅔ cup water ⅔ cup water
pinch of salt pinch of salt
3 Tbsp butter 3 Tbsp butter
2 Tbsp honey 2 Tbsp honey
1 Tbsp sugar (brown sugar is good too) 1 Tbsp sugar (brown sugar is good too)
2 Tbsp bourbon 2 Tbsp bourbon
2 Tsp finely chopped parsley 2 Tsp finely chopped parsley

Cut carrots into thick slices (⅛"-¼") on an angle. Add to a deep 12 inch skillet with the the water and season with salt. Heat to a boil on high. Once boiling, reduce heat to simmer. Cook 8 to 10 minutes until carrots are almost tender and most of the water has evaporated.
Stir in the butter, honey, and sugar. Cook until the butter melts, stirring often. Remove pan from the heat to add the bourbon (to avoid igniting the bourbon). Return the pan to the heat and simmer carrots, stirring often, for another 3 to 4 minutes until the bourbon is reduced and carrots are tender.
Transfer to a serving platter or dish and garnish with parsley.

You can also substitute 2 Tbsp of maple syrup instead of honey.  You can also substitute 2 Tbsp of maple syrup instead of honey.