Chef John's Bourbon Glazed Carrots

Melt butter in a heavy skillet over medium-high heat.

When butter foams up add carrots. Season with salt and cook stirring until liquid from carrots evaporates and carrots begin to brown around the edges 5 or 6 minutes.

Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated about 2 minutes.

Sprinkle in brown sugar. Stir until carrots are almost cooked through about 5 minutes.

When carrots are nearly tender raise heat to medium-high to thicken the glaze 15 to 30 seconds.

Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves if desired.