Honey Garlic and Butter Roasted Carrots

-2 lbs carrots. It looks pretty if you can find white, purple, and orange.

-4 TBS unsalted butter

-6 cloves garlic minced

-2-3 TBS honey

-1 tsp kosher salt

-pepper to taste

-parsley for garnish

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Preheat your oven to 425 degrees. I use the “roast” feature.

Peel and trim carrots. Make sure you cut them in the same size so they cook evenly. Put them in a large bowl.

Melt butter in a saucepan over medium heat. Swirl the pan continuously over the heat for about 3-4 minutes until the butter turns brown and has a nutty aroma. 

Add the garlic and keep the pan moving for another 30 seconds.

 Remove from heat and add the honey. 

Pour half the mixture of the carrots and toss. Place on a baking sheet. Roast for about 15 min. Flip and roast until brown and charred. Drizzle the rest of the sauce on top. Garnish with parsley.

    

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Some fun facts about carrots:

  1. They are made up of 88% water.
  1.  Clark Gable actually inspired Bugs Bunny’s carrot-eating gig.
  1. My son Nic’s cat has many different and silly names. One of them is Carrot! 

I’m into carrots. Raw, cooked, in a smoothie, whatever. Carrots, to the rest of my family, are mediocre. 

This recipe was from a fellow friend and blogger, Melanie, from Comfy House, who passed it along from another site. It sounded so good and simple so I had to try it, even if I ate the whole portion myself. I adjusted the recipe from the original because I like more sauce. 

I’ve made this recipe 2 times since I first tried it and it won’t be my last. I love the way the carrots taste a little charred from the honey. Hope you enjoy this pretty and delicious side dish as much as I do!