This is one of the easiest and tastiest side dishes in the world, especially if you can find mini rainbow carrots that have already been peeled. Consider it for your upcoming Easter holiday feast or later in the year at Thanksgiving. Yum, yum, yum, and easy, easy, easy!
The honey brings out the sweetness of the carrots and the roasted garlic granules are an easy alternative to using fresh garlic cloves. If you want to use fresh garlic, press 2 cloves and add them to the butter, making sure the garlic doesn’t burn.
Ingredients (Serves 2)
- 2 tablespoons butter
- ¼ teaspoon roasted garlic granules (or 2 garlic cloves, pressed)
- 1 heaping tablespoon honey
- 1 package (12 oz.) organic baby rainbow carrots, peeled
- Sea salt, to taste
- Ground black pepper, to taste
- Fresh flat leaf parsley for garnish
Preparation
Preheat oven to 425 F. In a medium saucepan, heat the butter and garlic granules over medium heat until melted. Remove from heat and stir in the honey until well blended.
Add the carrots to the pan and coat them with the honey glaze and season with salt and pepper.
Transfer the carrots and sauce to a shallow baking dish. Carrots should be on a single layer.
Roast for 25 to 30 minutes, turning once. Carrots should be browned and fork tender.
Garnish with parsley if desired.
If you want to make these vegan, just substitute extra virgin olive oil for the butter.
These go great with a variety of meats, including ham, roasted chicken, pot roast, etc. Perfect to serve with your upcoming Easter meal!
Bon appétit!
Eat, drink and be merry!
