Roasted Carrots with Honey Butter from Eating in the Middle
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 tablespoon honey
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds carrots (i peeled mine because they didn't look so
- Carbohydrate 4.4647497935384 g
- Cholesterol 15.265 mg
- Fat 6.88863208153333 g
- Fiber 0.0497916668290689 g
- Protein 0.0924375000068146 g
- Saturated Fat 3.80391758308479 g
- Serving Size 1 1 to 4 serving (354g)
- Sodium 1.08045833338819 mg
- Sugar 4.41495812670933 g
- Trans Fat 0.433810083284589 g
- Calories 77 calories
Preheat the oven to 425 degrees Fahrenheit. Cut the carrots in half width-wise (as in, through the middle—I didn't do this for my short heirloom carrots, but you probably should for long standard carrots). 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.
