June 30, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Christmas, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"Sound good right? Well these are fabulous even your vegetable hater kids will eat this! You had better double this!"
Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
*Note: It is recommended to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes.
There is probably no better gift that you can give Mom than a homemade gift. And what...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
When you’re craving comfort food and you’re sure that a simple burger just won’t...
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
We really loved these carrots, tender, juicy and sweet .... and so easy to and simple to make.
What more can you ask for?
I followed the recipe as written and the carrots turned out brilliantly.
A keeper for me!