Honey Garlic Buttery Roasted Carrots

One of the benefits of a harmonious union between two people who are not alike is that you can help one another grow. Grow as people, discovering new things. While surrounding yourself with people of strong opposing views can be both frustrating and exhausting, being with people who are just like you in every way would be boring as all get out. Enough differences to make life interesting. Enough compatibility to let love grow.

Hubby grew up in a very mid-western meat and potatoes home. Mine was a Okie meets Filipino cuisine. We had roast beef with gravy and served it with rice. Mom’s older siblings were world travelers and they brought flavors from all around the globe into our modest country home.

When Hubby and I got together, he taught me to appreciate a Hardy Beef Stew and I taught him how to spend the day making Lumpia. He taught me Cribbage and I showed him Mahjong.

Before Hubby came along, carrots were those annoying orange things I picked out of my food. While I loved to eat them straight from the garden (rinsed off with water from a nearby hose of course), cooked carrots were “ucky”. Now I serve them with pride as a colorful side dish. And I love them!

Honey Garlic Buttery Roasted Carrots
Olive Oil as needed
2 lbs whole Carrots, rinsed
4 Garlic Cloves, minced
5 tablespoons Butter
2 tablespoons Honey
1/4 teaspoon Kosher Salt
1/4 teaspoon fresh Black Pepper

Heat oven to 425 degrees. Line a rimmed baking sheet with foil. Lightly oil the lined pan and set aside.

Scrub carrots, quarter lengthwise, keeping attached at the thickest point. Set aside. Peel and finely mince the garlic. Set aside.

Melt butter over medium heat in a saucepan. Add garlic and cook for 3 minutes, or until butter is lightly browned, stirring frequently. Make sure not to burn the garlic. Remove from heat. Whisk in the honey until combined.

Arrange carrots on the prepared baking sheet. Brush carrots with the honey garlic butter sauce and toss to coat evenly. Arrange buttered carrots in one layer. Sprinkle with salt and pepper and bake for 15 minutes, or until carrots are tender.

Remove roasted carrots from oven and transfer to a serving plate, drizzling with any honey butter left on the baking sheet. Adjust seasoning if necessary. Serve and enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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