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Honey Butter Roasted Carrots with Garlic and Herbs

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Side Dish – American
By Kelly Djalali – Serves: 2-4
Prep Time: 10 Minutes – Cooking Time: 15-20 Minutes – Total Time: ~30 Minutes

Sweet, tender Honey Butter Roasted Carrots are generously topped with chopped fresh mint, parsley and crunchy dry roasted pistachios.

Ingredients

  • 2.5 tbsp. Salted Butter
  • 3 Cloves Garlic, minced or pressed
  • 1.5 tbsp Honey
  • 1 lb. Peeled Baby Carrots (try to find multi-color carrots, if you can)
  • 1 tsp. Kosher Salt
  • Fresh Ground Black Pepper
  • 2 tsp. Chopped Fresh Mint
  • 2 tsp. Chopped Fresh Parsley
  • 1 tbsp. Chopped Dry Roasted Pistachios
  • Flaky Finishing Salt

Instructions

1

Preheat oven to 400 degrees. Lightly oil a sheet pan with olive oil and set aside.

2

In a large skillet or braiser, melt the butter over medium heat. When the butter is mostly melted, add the honey and stir to combine.

3

Add the garlic and cook for about 30 seconds, until the garlic becomes fragrant.

4

Add the carrots and toss them in the garlic honey butter until well coated. Season with Kosher salt and a few cranks of black pepper.

5

Toss the seasoned carrots a few more times. Then, turn off the heat and use kitchen tongs to transfer the carrots to the prepared sheet tray. Hold the remaining sauce in the pan.

6

Roast the carrots in the oven for 15-20 minutes, until the carrots are fork tender.

7

Transfer the carrots to a serving plate or tray. Pour the remaining Honey Butter Garlic sauce over the carrots.

8

Sprinkle the nuts on top.

9

Top the carrots and nuts with a generous sprinkling of chopped mint and parsley. Sprinkle on some flaky finishing salt, if you like.