Preheat the oven to 450F
Wash and trim the carrots, leaving about an inch of the tops still intact and place on baking sheet.
Melt the butter, and add it to the olive oil, and salt and pepper.
Toss the carrots with the olive oil/butter mixture, and bake for about 15 minutes (they won't be fully cooked)
In a small saucepan, mix together the remaining 2 Tbs butter,
Whisk in the bourbon and brown sugar. and chicken stock.
Bring to a boil, reduce heat and simmer until mixture is syrupy.
Remove carrots from oven, drizzle syrup over the top and bake a further 8 minutes (until tender). Save a little syrup for serving.
Serve, sprinkled with fresh thyme and a little extra syrup.