Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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