Garlic Butter Honey Roasted Carrots 


Oh, my goodness sakes alive lol, I cannot believe that Thanksgiving is next week and Christmas is right around the corner. It’s ridiculously insane on how fast this year has gone.

Who’s looking forward to Turkey day? Lol, I know I am. It is also one of my favorite holidays. I know I’ve shared this with you before, but one of my favorite traditions is when my family and I take a week long vacation to Hot Springs, Arkansas. While I am there, I will be making my most-liked chili recipe called Cowboy Chili, bake Libby’s pumpkin pie, roast pecans and much more. I am super duper excited! 😀

Lol, so here’s how goofy I am 😀 I was intending on cooking this garlic-butter Honey Roasted Carrots recipe last week to go along with the Tex-Mex Chili Mac that I too made on the same night but then a little birdie knocked some thought into my brain and said “Courtney are you crazy? Chili mac and carrots don’t go well together”. Therefore I completely changed my mind and decided not to have a side dish that evening. Lol, to make this a short story I chose to prepare this dish yesterday as a late afternoon snack, and I too wanted to try it. They were not only delicious, but the garlicky-buttery and honey glaze gave the carrots a real nice sweet taste as well.

What are some of your favorite holiday traditions?

Brown Butter Garlic Honey Roasted Carrots Recipe

Ingredients:

4 Tbsp unsalted butter
4 cloves garlic, minced
1 lb baby carrots
1/4 tsp salt
3 dashes ground black pepper
1/2 Tbsp honey
1 tsp chopped thyme 

Directions:

Preheat oven to 425F.

Heat up an oven-safe skillet and cook the butter over medium heat until it starts to form and turn into golden brown. Combine the garlic and quickly saute before adding the carrots. Stir a few times, then stir in the salt, black pepper, honey and thyme or parsley. Transfer the skillet and roast in the oven for fifteen-twenty minutes or until the carrots become tender. Serve immediately.

Source Rasa Malaysia

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