Easy Brown Butter Honey Roasted Carrots Recipe (4 Ingredients, 25 Minutes) by Donna John

Carrots are always in my produce drawer, but are always the last vegetable reached for when meal planning. I'm trying to change that with new and interesting carrot recipes. This brown butter honey roasted carrots recipe elevated the root vegetable and brought it to life.

Once you discover brown butter you won't go back. Brown butter is made by heating butter in a saucepan until the milk solids caramelize and turn golden. Brown butter is a French technique that helps add flavor without adding any additional ingredients. Brown butter has a toasty, nutty flavor and is very simple to make.

To make this roasted carrots recipe you only need four simple ingredients. Here is your short gluten-free shopping list: fresh carrots (check out the health benefits of carrots), butter, honey and fresh garlic. After making the brown butter in a saucepot on the stove and adding the honey and garlic, the carrots take a bath in the buttery, garlicy sauce and then are baked until tender. The vegetable side dish recipe is on the table in about 25 minutes.

These sweet and savory carrots are the perfect side dish with chicken, beef, pork, turkey, lamb, venison or seafood. Save any leftovers and add them to a salad or grain bowl.

Cuisine: American
Prep Time: 3 minutes
Cook Time: 22 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 1 pound carrots, cut into chunks or sticks (I used 2 very large carrots)
• 3 tablespoons butter
• 1 1/2 tablespoons honey
• 2 cloves garlic, minced

Here's how to make it: 

1. Melt the butter over medium-high heat in a saucepot.
   
2. Cook, stirring, until the butter foams and gets brown flecks at the bottom of the pan, about 2 to 4 minutes. Do not burn the butter! (This happens fast, so watch it close.)
   
3. Turn off the heat and add the garlic and honey. Stir.
   
4. Add the carrots and stir to coat in the brown butter sauce. (If you use baby carrots, you can leave them whole.)
   
5. Pour the carrots into a baking dish and spread into a single layer. Season with salt and black pepper.
   
6. Cover the baking dish with a lid or aluminum foil. Bake in a preheated 400-degree F oven for 10 minutes. Uncover and continue to bake until carrots are tender, about 10 minutes more. (Baking time will vary due to the size you cut the carrots and all ovens are different.)
   
7. Serve. (I sprinkled mine with parsley flakes for some color.) Store any leftovers in an airtight container and reheat in the microwave.
   

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