Honey Garlic Butter Roasted Carrots (Print Version)
# Ingredients:
01 -
2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
02 -
5 tablespoons butter
03 -
4 cloves garlic, minced
04 -
2 tablespoons honey
05 -
¼ teaspoon salt, or to taste
06 -
¼ teaspoon fresh ground black pepper
07 -
chopped fresh parsley, for garnish
# Instructions:
01 -
Preheat oven to 425˚F.
02 -
Grease a rimmed baking sheet with cooking spray and set aside.
03 -
Cut up the carrots and set aside.
04 -
Melt butter over medium-heat in a large nonstick skillet. Stir in the garlic and cook for 3 minutes or until lightly browned, stirring very frequently. Do not burn the garlic.
05 -
Remove from heat and stir in the honey; stir until thoroughly combined.
06 -
Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.
07 -
Transfer the carrots to the baking sheet. Arrange in one layer and bake for 22 to 25 minutes or until the carrots are browned and tender.
08 -
Remove from oven and transfer to a serving plate. Taste for seasonings and adjust accordingly. Garnish with fresh chopped parsley and serve.
# Notes:
01 -
Cut the carrots into uniform sizes so they cook evenly
02 -
You can use baby carrots, but check on them a bit earlier when roasting
03 -
Be careful when cooking the garlic in butter, as it can burn quickly
04 -
Feel free to adjust the amount of honey to your taste
05 -
Add a splash of balsamic vinegar to the glaze for a richer and tangier flavor
06 -
You can cook the carrots a day in advance and reheat them on the stove before serving