Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.
Recipe courtesy of Guy Fieri