I’m seriously in love with these carrots, especially made with fresh carrots from our garden!
2 pounds carrots
1/3 cup butter
3 Tablespoons honey
4 cloves garlic, minced
1/2 teaspoon salt
pepper
parsley for garnish (optional)
Peel the carrots and cut into approximately 2-3 inch lengths, then slice the large pieces lenthwise into chunky sticks so that all your pieces are roughly the same size. Melt the butter and stir in the honey, garlic, salt, and a bit of freshly grated black pepper. Toss the carrots in the coating, spread in a single layer on a sheet pan, and bake at 425 degrees for about 30 minutes until carmelized, stirring half way through. If not charred to your liking, you can broil them for a bit. Sprinkle with chopped fresh parsley to serve if desired.