Honey Garlic Roasted Carrots
Another quick and tasty side dish.
- 2 lb carrots sliced
- 1/3 c butter
- 3 tbsp honey
- 5 cloves honey minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp parsley chopped
- Preheat oven to 425F
- Trim ends of carrots and cut into thirds.
- Melt butter in skillet. Add honey and cook, stirring, until completely melted. Add garlic and cook for 30 seconds until fragrant.
- Add carrots to skillet and allow sauce to thicken another minute or two, coating carrots; season with S&P.
- Transfer carrots to baking sheet. Roast 20 minutes or until carrots are fork tender. Broil for 2-3 minutes on high to crisp/char the edges.
- Garnish with parsley.
Note: If carrots are watery after roasting, to thicken the glaze, transfer the cvarrots into the skillet and add a cornstarch slurry to the sauce (1/2 tsp water & 2 tsp water) and heat and stir to thicken.