Honey Garlic Butter Roasted Carrots

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 pounds carrots, (diagonally cut into about 2 to 3-inch pieces)

5 tablespoons butter

4 cloves garlic, (minced)

2 tablespoons honey

¼ teaspoon salt, (or to taste)

¼ teaspoon fresh ground black pepper

chopped fresh parsley (for garnish)

Directions

Preheat oven to 425˚F.

Grease a rimmed baking sheet with cooking spray and set aside.

Cut up the carrots and set aside.

Melt butter over medium-heat in a large nonstick skillet. Stir in the garlic and cook for 3 minutes or until lightly browned, stirring very frequently. Do not burn the garlic.

Remove from heat and stir in the honey; stir until thoroughly combined.

Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.

Transfer the carrots to the baking sheet. Arrange in one layer and bake for 22 to 25 minutes or until the carrots are browned and tender.

Remove from oven and transfer to a serving plate.

Taste for seasonings and adjust accordingly.

Garnish with fresh chopped parsley and serve.

Nutrition

• Serving Size: 1 cup
• Calories: 170 kcal
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.4 g
• Cholesterol: 25 mg
• Sodium: 277 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 4 g
• Total Sugars: 13 g
• Protein: 2 g