Sweet Roasted Carrot Side (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds carrots, diagonally cut into 2-3 inch pieces
02 -
5 tablespoons butter
03 -
4 cloves garlic, minced
04 -
2 tablespoons honey
05 -
1/4 teaspoon salt, or to taste
06 -
1/4 teaspoon fresh ground black pepper
07 -
Chopped fresh parsley for garnish
# Instructions:
01 -
Heat your oven to 425°F. Lightly grease a baking sheet. Cut your carrots diagonally into 2-3 inch pieces, keeping the sizes as even as possible.
02 -
Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 3 minutes until it becomes fragrant and lightly golden. Take it off the heat and stir in the honey until everything is well mixed.
03 -
Place the cut carrots in a large bowl. Pour the honey garlic butter mixture over them, add salt and pepper, and toss until all the carrots are evenly coated.
04 -
Spread the carrots out in a single layer on your prepared baking sheet. Pop them in the oven and roast for 22-25 minutes, until they're nicely browned around the edges and fork-tender.
05 -
Take the carrots out of the oven and give them a taste. Add a bit more salt or pepper if needed. Transfer to a serving dish, sprinkle with fresh chopped parsley, and serve while hot.
# Notes:
01 -
Try to cut all carrots to a similar size so they cook evenly.
02 -
This dish can be made ahead and reheated when ready to serve.
03 -
Baby carrots can be used instead, but they'll cook faster, so check them earlier.