The Kitchn: The only way you'll ever eat carrots again
Once you've tasted these roasted carrots bathed in a honey-garlic butter sauce, you might proclaim (like both my husband and I did) that it's the only way you'll ever eat carrots again. The combination of nutty brown butter, fragrant garlic and sweet honey is basically the dream team, so it's no wonder you'll feel this way.
The carrots soak up all this goodness to become a side dish that rivals the main course, and they're nothing like the mushy carrots of your childhood. Believe me: You'll dream about these carrots.
The secret ingredient
Brown butter makes pretty much everything better, and roasted carrots are no exception. The process of browning butter is simple: You'll simply cook butter a bit past the point of melting it, caramelizing the milk solids into a nutty, decadent sauce. Here, that butter is infused with garlic and honey to create both a marinade and glaze for roasted carrots.
Double duty
Half of the sauce is drizzled on the carrots before they roast, allowing them to soak up the flavors of the garlic and honey as they cook. Once they're out of the oven, they're tossed in the remaining sauce, making them glisten with buttery goodness. A sprinkling of chopped parsley and flaky sea salt adds freshness and pizzazz before they become the talk of the dinner table.
Honey-Garlic Butter Roasted Carrots
Serves 6 to 8
2 pounds carrots
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