In a saute pan, add the bourbon. Cook over medium-high heat until the bourbon has reduced by half, about 10 minutes.
Add the butter, maple syrup, brown sugar, a sprinkle of salt and black pepper, chopped dill and carrots. Toss to combine.
Reduce the heat to medium to medium-low and cook for 15-20 minutes or until the carrots are tender but still have a nice snap.
Remove from heat. Garnish with fresh dill and serve immediately.