3 lbs. baby carrots, with green tops, peeled and trimmed or a variety of carrots cut into two-inch logs, split in half
1/3 cup pure maple syrup
1/4 cup extra virgin olive oil
3 Tbs. good quality bourbon, I used Maker's Mark (optional)
1/8 tsp cayenne
Sea salt
Chopped parsley, for garnish
Preheat oven: 425° F. Position the rack in the upper third of the oven.
Spread the carrots in a single layer of a baking sheet. Combine the maple syrup, oil, and bourbon (if desired) in a measuring cup.
Drizzle the syrup mixture over the carrots and sprinkle with the cayenne and 2 tsp salt. Toss the carrots to coat them evenly.
Roast the carrots, undisturbed, for 15 minutes. Toss and continue to roast until fork-tender, about 20 minutes. Transfer to a platter and serve. (Times will vary dependent upon the diameter of the carrots.)
The carrots can be made an hour ahead and kept at room temperature on the baking sheet. Reheat them in the oven or serve at room temperature.
Serve the carrots sprinkled with chopped parsley.