Roasted Carrots with Honey Butter
Yield: 4 Servings
1 ½ lbs carrots, peel if desired
2 teaspoon olive oil
½ tablespoon salt
1 tablespoon unsalted butter
1 tablespoon honey
Freshly ground black pepper
- Preheat the oven to 425*F. Cut the carrots in half width-wise. Then cut them vertically into halves or even quarters to form long, uniform pieces.
- On a large, rimmed baking sheet, toss the carrots with the olive oil and salt. Spread them in a single layer and roast, stirring halfway, until browned and tender, 35-40 minutes, depending on their size.
- When the carrots are nearly done, make the honey butter. In your smallest saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until just faintly golden, about 2 minutes. Remove the pan from heat and stir in the honey.
- Transfer the roasted carrots to a serving platter while still hot and pour honey butter over them. Toss to coat, season with pepper and serve immediately.
Fat: 5.6 g
Carbohydrates: 20 g
Fiber: 4.6 g