For 2-4 servings:
- 2 bunches of carrots with tops
- Olive oil
- Salt and pepper
- 1 tablespoon unsalted butter
- 1-2 glugs good Irish whiskey
- 1/4 cup dark brown sugar
Heat the oven to 425 degrees. Cut off all but 1 inch of the carrot's green tops. Peel the carrots, halve lengthwise, and set aside on a baking sheet. Generously drizzle some olive oil over the carrots, sprinkle with salt, grind some pepper over the top and toss with your hands to thoroughly coat. Place the pan on a rack in the lower third of the oven.
Roast for 20-30 minutes (depending on the thickness of your carrots), tossing twice while they are roasting. Meanwhile, in a small bowl, combine the butter, sugar, and whiskey. Microwave for 30-45 seconds until melted, or, if you are anti-microwave, heat in a small saucepan.
After the carrots are nicely roasted and browned in spots, pour the glaze onto the pan, quickly toss the carrots, and place back in the oven for 2 more minutes. Remove and serve.