We never knew that carrots could taste this good...now we're addicted!
Servings: 6-8
2 Pounds Carrots
3 Tablespoons Unsalted Butter
3 Cloves Garlic, minced or grated
1 1/2 Tablespoons Honey
1 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Coarsely Chopped Fresh Flat Leaf Parsley Leaves (or other leafy herb of choice)
Flaky Sea Salt (optional)
- Arrange a rack in the middle of the oven and heat to 425°F.
- Peel and trim the carrots. Cut the carrots into 2-inch-long pieces. If the pieces are more than 1-inch thick, cut them in quarters lengthwise; otherwise, leave them whole. Place on a rimmed baking sheet; set aside.
- Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add the garlic and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more. Remove from the heat, add the honey, and whisk to combine.
- Drizzle half the brown butter sauce over the carrots and toss to coat. Sprinkle with the salt and pepper and toss to coat again. Spread the carrots into an even layer.
- Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.
- Transfer to a serving bowl. Drizzle the remaining half of the brown butter sauce over the carrots, add the herbs, and toss to combine. Finish with a generous pinch of flaky sea salt, if using. Serve immediately.
Per Serving: 127 Calories; 6g Fat (40.1% calories from fat); 2g Protein; 19g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 362mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
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