*Ingredients:
°2 pounds (1 kg) washed and peeled (or unpeeled) carrots
°1/3 cup butter
°3 tablespoons of honey
°4 minced garlic cloves
°1/4-1/2 teaspoon salt plus more for seasoning
°Cracked black pepper
°2 tsp fresh parsley
* Methods
Preheat oven 425°F (220°C). grease a large baking sheet with a spray of nonstick cooking oil; put aside.
Cut off the ends of the carrots and cut them into thirds.
Melt the butter in a skillet or skillet over medium heat. Pour in the honey and cook, while stirring, until it is completely melted into the butter. Add garlic and cook 30 seconds until fragrant while stirring.
Add the carrots and allow the sauce to thicken for an additional minute, while tossing the carrots into the sauce. Season with salt and pepper.
Transfer the carrots to a baking sheet in a single layer so they cook evenly. Toss to evenly coat.
Roast for 20 minutes or until carrots are tender. Broil (or broil) for 2-3 minutes over high heat to crisp/charcut the edges.
OPTIONAL: Return them to the skillet and simmer the carrots in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
Season with a little extra salt and pepper if desired. Garnish with parsley.
Arrange on a serving platter and
Enjoy!
