Sun Sentinel Palm Beach Edition
Honey-garlic butter roasted carrots
Prep: 20 minutes Cook: 35 minutes
Makes: 6 to 8 servings
2 pounds carrots, peeled, trimmed
3 tablespoons unsalted butter
3 cloves garlic, minced or grated
1 1⁄2 tablespoons honey
1 teaspoon kosher salt
1⁄ 4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh flat leaf parsley leaves
Flaky sea salt
1. Arrange a rack in the middle of the oven; heat to 425
degrees.
2. If carrots are more than 1-inch thick, cut them in half lengthwise; otherwise, leave them whole. Cut the carrots diagonally into 2-inch-long pieces. Place on a rimmed baking sheet; set aside.
3. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add the garlic; cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds. Remove from the heat; whisk in the honey.
4. Drizzle half the brown butter sauce over the carrots; toss to coat. Season with salt and pepper. Spread the carrots in an even layer.
5. Roast, 15 minutes. Flip the carrots; then roast until tender and the edges are charred and crispy, 15 to 20 minutes more.
6. Transfer to a serving bowl. Drizzle the remaining brown butter sauce over the carrots, add the parsley and toss to combine. Finish with a generous pinch of flaky sea salt.
Nutrition information per serving (for 8 servings): 98 calories, 4 g fat, 3 g saturated fat, 12 mg cholesterol, 14 g carbohydrates, 9 g sugar, 1 g protein, 319 mg sodium, 3 g fiber