Honey Butter Roasted Carrots
Ingredients
- 1½ pounds carrots – peeled
- 2 teaspoons olive oil
- ½ teaspoon salt
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- Freshly ground black pepper
Directions
- Preheat the oven to 425 degrees Fahrenheit. Cut the carrots in half width-wise (through the middle). Then cut them vertically into halves or even quarters to form long, uniform pieces.
- On a large, rimmed baking sheet, toss the carrots with the olive oil and salt. Spread them into a single layer and roast, stirring halfway, until browned and tender, about 33 to 40 minutes, depending on their size. Some of mine got a little too done at their scraggly tips, but I just pinched off those pieces before serving.
- When the carrots are nearly done, make the honey butter. In your smallest saucepan or small skillet over medium heat, melt the butter and cook, swirling the pan occasionally, until just faintly golden, about 2 minutes. Remove the pan from heat and stir in the honey.
- Transfer the roasted carrots to a serving bowl or platter while still hot and pour the honey butter over them. Toss to coat, season with a sprinkle of pepper, and serve immediately.
