In a large skillet cook carrots, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Remove from skillet drain. Set carrots aside.
In the same skillet combine chives, vegetable oil spread, bourbon, honey, and salt. Stir until combined. Add carrots to skillet. Cook, stirring gently, over medium heat about 1 minute or until heated through and coated.