15 Thanksgiving Recipes You Have To Try
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Roasted Brown Butter-Honey Carrots
Recipe: #26332
June 30, 2017
Categories: Side Dishes, Carrot, Christmas, Passover Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Sound good right? Well these are fabulous even your vegetable hater kids will eat this! You had better double this!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (272.4 g)
- Calories 346.6
- Total Fat - 23.6 g
- Saturated Fat - 14.7 g
- Cholesterol - 61 mg
- Sodium - 360 mg
- Total Carbohydrate - 35.2 g
- Dietary Fiber - 6.4 g
- Sugars - 23.7 g
- Protein - 2.5 g
- Calcium - 85.3 mg
- Iron - 0.8 mg
- Vitamin C - 13.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
Step 4
*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.
Tips
No special items needed.
1 Reviews
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